Having worked at some of Melbourne’s notable restaurants including Riso, Transformer and Smith & Daughters, Singaporean chef Sandra Seah took on the task of creating her very own signature crispy chilli oil. A true labour of love and a chilli recipe enjoyed by many, Six-Eyed Scorpion has been birthing fire and adding umami-laced drizzles on your favourite foods since 2020. Delight in using the oil as a cooking base for all kinds of stir fry favourites, a dipping sauce for dumplings and especially over the humble breakfast egg.
We love Six-Eyed Scorpion’s version of the oil for its versatility and the depth of flavour it brings to any dish. Did we mention that Sandra’s not one to be frugal about the procurement of premium quality, top-notch ingredients and it absolutely shows in the quality of the oil. Buy a jar. Enjoyment starts now.
Ingredients | Canola Oil, Shallots, Garlic, Chilli Flakes, Gluten-Free Soy Sauce, Sugar, Korean Chilli Flakes, Fennel, Dried Shiitake, Black Peppercorns, Sichuan Peppercorns, Cinnamon, Star Anise, Bay Leaf.
Contains soy.
Vegan, gluten-free, and MSG-free.
Origin | Melbourne, Vic
Weight | 212G
