From Fuchsia Dunlop's kitchen · Independent / cookbook & culinary writing, London
shake · dressing
NATIONAL AWARD WINNERIndigoyard Wonton Chili-Oil
From a national-award-winning chef
Ratio
SWEET SOY 45CHILI OIL 90
Ingredients
- SWEET SOY45 ml
- SUGAR6 g
- CHILI OIL90 ml
- GARLIC15 g
Method
- Pour to the lines in order (bottom → top): SWEET SOY, CHILI OIL.
- Add finishing notes: SUGAR, GARLIC.
- Cap the jar and shake until emulsified.
Provenance
British writer–cook specializing in Sichuan Chinese cuisine; James Beard media/writing awards. Author of Land of Plenty and The Food of Sichuan; trained in Chengdu cooking schools.
Originally published as Wonton Chili-Oil Dressing.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Fuchsia Dunlop / Epicurious (batch scaled) (published as “Wonton Chili-Oil Dressing”). Full citation lives in Provenance.