Photo by Heami Lee
My fellow Chilli Crisp lovers, do I have a book for you! I love this stuff so much and — while I have made my own from time to time — always have a jar of Lao Gan Ma to hand, plus a stash of Fly by Jing donated by kind visitors from the States. James Park’s book (the Chili in Chili Crisp has one ‘l’ not two, as it’s an American title) does indeed offer recipes for this essential condiment, as you might expect, but it’s the splendiferous use he finds for it that caught my greedy attention: Korean-Style Mapo Tofu with Noodles; Beef Short Rib Ragù with Cavatappi Pasta; Spicy Garlicky Corn Cheese Ciabatta Bread; One-Pan Steak with Spicy Cream Sauce; Steamed Mussels with Tomato Chili Crisp Broth; and Spicy Green Onion Pancakes, in particular. I should, though, mention the desserts — and there are quite a few. He adds this fiery condiment to cakes, cookies and ice cream, and I must alert you more specifically to his Spicy Tahini Cream Cheese Swirled Brownies and Spicy Salted Caramel Chocolate Bars!
But the recipe I just had to share with you today is his Chili Crisp Bucatini Carbonara — a notion that might make Italians purse their lips, but enthrals me!
Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings By James Park © 2023.
Published by Chronicle Books.
Photographs © Heami Lee.
