Being Theresa Le Hot Chilli Oil Lemongrass Garlic Recipe
Food,  Sauces, Dressing and Marinades

Holy Hot Diggity Garlicky-Lemongrass Chilli Oil

Being Theresa Le Blog Post Recipe Garlicky-Lemongrass Hot Chilli Oil

Holy Hot Diggity Garlicky-Lemongrass Chilli Oil

My hot chilli oil uses the aromas from kaffir/lime leaves and lemongrass to elevate it to the next level. Not only does it bring on the heat, but it also brings in explosions of flavours to your senses. I add it to my rice and noodle bowls. I dip my egg rolls, dumplings, buns, and gyozas in it. I with it with equal parts of red wine vinegar and low sodium soy as a dip for braised meats. I even will add it to my stir fry, soup, pasta, pizzas, hot dogs, poutine, sushi, you name it! It's that good and versatile. Trust me!
Prep Time 15 mins
Cook Time 20 mins
Course Side Dish
Cuisine Chinese, Vietnamese


  • Cup Baby Shrimp
  • Cup Garlic minced
  • Cup Shallots diced
  • 1 Cup Dried Chilli Flakes
  • Cup Lemongrass you can find prechopped lemongrass in the frozen section of most Asian supermarkets.
  • 8 Lime aka Kaffir Leaves
  • 2 Cups Neutral Flavoured Oil


  • Toast dried baby shrimp on a frying pan until aroma comes about.
  • Add roasted shrimp in mortar and pestle and pound finely. A coffee grinder would work as well. Or the good old knife and chopping board trick. Set aside.
  • Add lemongrass and lime/kaffir leaves to the pan and dry roast to eliminate moisture from the freezer. Set aside.
  • Heat oil in a pot to medium-high heat. Once the oil begins to heat up, add in garlic and shallots. Fry for 3-4 minutes.
  • Add in the remaining ingredients to oil and fry until fragrant. About another 8-12 mins.
  • Remove from heat. Let cool, remove lime leaves, and serve.
  • Store in the fridge, in an air-tight container.


Chefs Kiss 💋
Keyword Chilli, Garlic, Hot Oil, Kaffir, Lemongrass, Lime Leaves, Spicey