Ingredients
1 1/2 cup corn or peanut oil
2 tbsp japanese sesame oil
1/4 cup dried red chili flakes
1 tbsp szechwan brown peppercorns
1 large clove garlic: smash and peel
2 tbsp fresh ginger, fine julienned
1/3 cup scallion rings, green+white
2 lemongrass stalks, see note
4 medium lemon, just the minced zest
Directions
: Notes: Lemongrass, 2 stalks pounded then cut crosswise into
finger lengths, 3 inches. Szechwan Peppercorns should be just the
blossoms, not the seeds, available in Asian markets.
: #1 Combine all the ingredients except for the lemon zest in a
heavy, non-aluminum 1 1/2 quart saucepan. Bring to 223 F degrees on a
deep fry thermometer over moderately low heat and let bubble for 15
minutes.
: #2 Remove the pan from the heat and let stand for 5 minutes,
then stir in the lemon zest and let stand overnight or until cool.
: #3 Remove and discard the lemongrass. Scrape the oil and
seasonings into an impeccably clean container.
Servings: 2 cups
China Moon Chili-Lemon Oil Recipe brought to you by Recipe Ideas
Categories: Chili; Fruit
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We hope you enjoy this China Moon Chili Lemon Oil recipe.
