Puffed Buckwheat Chili Crisp

A puffed buckwheat chili crisp delivers texture and gentle heat in one spoonful. The trick is the buckwheat: raw groats fried straight from the bag toughen rather than puff, so they are first simmered for a few minutes until just tender, drained, dried thoroughly, then fried in hot oil where they pop into airy, shatter-light pearls. That same oil is reused to slowly crisp sliced shallots and garlic, then taken off the heat and seasoned with chili flakes, a little soy, sugar, and salt so the aromatics flavour the oil without scorching. The crisped shallots, garlic, and most of the puffed buckwheat are folded back in, with a little buckwheat reserved to finish for extra crackle. It keeps for weeks in the fridge and turns almost any dish more interesting.