This is a pretty popular molecular gastronomy technique used in a lot of high end restaurants. It sounds complicated but it's actually fairly simply and involves mostly items you should have in any commercial kitchen and can easily get at home. Agar is the main gelling agent and it's fairly easy to find at health stores or asian supermarkets but I'll link to some down below if you'd like to order it off amazon. If you'd like your sriracha pearls to be more consistent in their size and shape I'd recommend using a syringe to drop the liquid into the cold oil but for my purposes a squeeze bottle did the trick.
- 100 g sriracha
- 100 g water
- 3 g agar agar powder
- 1 L cold neutral flavoured oil
- Pour oil into a tall container and place in the freezer for about an hour to chill. You want the oil to be very cold.
- In a pot combine Sriracha, water and agar and place over medium heat. Bring to a boil and allow to boil for at least 2 minutes.
- Boiling is super important for agar to gel properly. Remove the mixture from the heat and transfer to a squeeze bottle or a food safe syringe. Stream the hot mixture into the cold oil and watch as the pearls form and fall to the bottom.
- Strain out the pearls from the oil and rinse in cold water. Serve or store in an airtight container in the fridge for up to a week.