Details
Lee Kum Kee's fiery dried shrimp chilli oil packs a serious punch: plump dried shrimps and two kinds of chilli are slowly cooked in soybean oil with garlic until everything turns crisp and intensely savoury. The result is a bold, umami-rich crunch with a lingering heat that is a good deal hotter than the Chiu Chow style. Spoon it over congee, plain rice, noodles or fried eggs, toss through steamed vegetables, or use it as a dip for dumplings and poached chicken. Stir well before use and refrigerate after opening.
