Fried Long Chilies

Blistered, crispy skin revealing a soft, hot interior. Sea salt locks in the heat seared by the high-temperature oil.

• Prep time: 5 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 113
• Protein: 2 g
• Carbs: 7 g
• Fat: 9 g

Ingredients

• 200 g Hot chili pepper ( whole and slit )
• 500 ml Peanut oil ( for frying )
• 2 piece Garlic ( crushed )
• 1 pinch Gray sea salt ( for finishing )
• 200 g Thai long chilies (Prik Chee Fa) ( washed and dried )

Instructions

1. Preparation and incision

   Wash the peppers and the long sweet peppers, then dry them thoroughly with a dry cloth. Make a longitudinal incision on each pepper to prevent them from exploding in the hot oil.

2. Wok frying

   Heat the peanut oil. When it starts to shimmer, add the peppers, the long sweet peppers, and the crushed garlic cloves. The skin should whiten and blister in a few minutes.

3. Draining and seasoning

   Remove the peppers as soon as they soften. Drain them on paper towels and immediately sprinkle with sea salt so it sticks to the oil film.

Chef's tips

• Drying is the most critical step: even a single drop of water will cause the oil to splatter dangerously.
• The oil is ready when a piece of bread or a chili scrap sizzles immediately and floats to the surface.

Storage

Consume immediately. Fried chilies lose their crispness as they cool and become soggy.