Peanut Chilli Crisp Burrata

Creamy burrata with a crispy chilli twist

20 minutes prep

5 minutes cook

Serves 2

Nell Carter

Ingredients

Peanut chilli crisp:

150mlneutral oil (rapeseed, sunflower, or groundnut oil)

1shallot, finely sliced

3garlic cloves, finely sliced

3 tbsproasted peanuts, roughly chopped

2–3 tbspchilli flakes (gochugaru or red chilli flakes)

1 tspwhite sesame seeds

1 tspblack sesame seeds

1 tbspsoy sauce

1 tbsp rice vinegar

1 tsp palm sugar

1 tspcrushed Sichuan pepper (or black pepper)

1 tsp MSG

Everything else:

2 burrata

fresh coriander, thai basil, mint (to serve)

scallion pancakes or paratha (to serve)

Creamy burrata meets a homemade peanut chilli crisp — packed with fried garlic, shallots, roasted peanuts and a punchy hit of heat and umami. Best torn into with fluffy, flaky bread and plenty of fresh herbs.

Method

Heat the oil in a small pan over medium-low. Add the garlic and shallots, stirring gently until golden and crisp (5–7 mins). Use a slotted spoon to remove them and drain on paper towel. Keep the garlic infused oil in the pan.

In a heatproof bowl, add chopped peanuts, chilli flakes, and both sesame seeds.

After the oil has cooled slightly (~120°C — hot enough to sizzle, not burn), carefully pour it over the dry mix — it should fizz and release aroma instantly. Stir well and leave to cool.

To season your chilli oil, stir in soy sauce, rice vinegar, sugar, MSG and pepper. Taste and tweak: more vinegar for sharpness, soy for savoury depth, or chilli flakes for heat.

Transfer oil to a clean jar to be kept in the fridge for up to 3 weeks.

For chilli crisp burrata, score the top of each burrata and use a knife and fork to gently reveal the molten centre. Spoon over a generous amount of the chilli crisp oil, garnish with fresh herbs and enjoy with scallion pancakes or flaky paratha.