This is the perfect oil to use for Chinese cooking with dishes like fried rice, even cooking the meat of king prawns. I like to use olive oil rather than the tradition vegetable but either will work fine. If you use olive oil you need to monitor the temp to ensure it doesn’t go above 170C.
King Prawn & Chilli Oil
Prep time:
Cook time: 28 minutes
Serves: makes 300ml
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Cook time: 28 minutes
- Serves: makes 300ml
Ingredients
- 300 ml light intensity olive oil , (or vegetable, grape-seed, peanut))
- 8 large King prawn shells & heads
- 1 tablespoon chilli flakes
- 3 Garlic cloves
Method
- 1)
Roast the shells in the oven with spray of oil at 200C for 10mins
- 2)
Next heat the oil in a pan or wok to 160C and add 4 cloves of chopped garlic, 2 tablespoons of chilli flakes and the roasted prawn heads and shells. Keep cooking for 20mins on a medium heat. If your using olive oil make sure it doesn’t go above 160C as it has a lower smoke point that the others.
- 3)
once the oil is infused you can strain it into a heat proof container then transfer to the fridge to cool or just leave it on the bench. This will make more oil than you’ll need for this recipe but I just keep mine in the fridge fore a few days to use for other recipes.
