Use shrimp heads and shells to infuse your homemade chili crisp with a briny seafood flavor. Amazing over dimsum, noodles, and rice.
Shrimp heads and shells contain a ton of flavor, making them the ideal ingredient for rich stocks and sauces. In fact, they're so flavorful that you can just fry and snack on them straight.
This chili crisp recipe steeps shrimp heads and shells in hot oil, infusing the fat with a briny sweetness. Spices like cinnamon and star anise add a fragrant complexity; a dash of sugar brightens the warm flavors. Thanks to the crunchy peanuts and fried garlic bits, you can pour this over hot rice and call it lunch.
Chili crisp works wonders over dimsum, noodles, and soups—anything you can think of that would benefit from a spicy pick-me-up. Try chicken wings, leftover pizza, or a lacy fried egg.
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