Spiral Erjingtiao Chilli Peppers, 200g
Why you’ll love it
- Bright, grassy aroma with a lively but manageable heat.
- Blisters beautifully in a hot wok or pan for that classic smoky, charred edge.
- Versatile: stir‑fries, noodle bowls, stuffed and steamed, or quick pickles.
- Adds crunch and color without overpowering other ingredients.
How to enjoy
“Tiger‑skin” blistered chilies with garlic & black vinegar
Dry‑fry chilies on high heat until blistered (2‑4 minutes), then toss with minced garlic, a splash of Zhenjiang vinegar, and a drizzle of sesame oil. Add a pinch of salt and sugar to balance. Shortcut: use peeled garlic.
Pork‑stuffed steamed chilies, silky soy glaze
Split and deseed, then stuff with lean pork mince seasoned with ginger, scallion, and a touch of oyster sauce. Steam until set (8‑12 minutes), finish with a quick soy glaze.
Brothy rice‑vermicelli with chilies, tofu & shimejiBroth‑based
Simmer rice vermicelli in light stock like clear chicken broth. Add sliced chilies, silken tofu, and shimeji mushrooms. Finish with a dash of vinegar for brightness.
Wok‑tossed hokkien noodles with chilies & sprouts
Stir‑fry hokkien noodles with sliced chilies, bean sprouts, and oyster mushrooms. Season with a splash of Kikkoman soy sauce and a touch of oil. Ready in 6‑8 minutes.
Prep Tips
- Control heat by removing seeds and inner membranes; slice thinly for milder heat distribution.
- For maximum aroma, blister in a dry hot pan first, then season.
- Gloves help when handling large batches; avoid touching eyes.
- A quick splash of vinegar balances heat and adds brightness without extra oil.
Pairs well
Try these pantry partners:
More in this category
Love the heat? Explore our full range of peppers & chilies.
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| $20 – $68.99 | $4.99 (was $10) |
| $0.01 – $19.99 | $7.99 (was $10) |