1. Prep the garlic and shallots with a mandolin. Keeping them same thickness makes it cook more evenly.
2. Prep the spices, and on a separate plate the chillies. Chinese dried chillies are not actually that spicy but have a really good fragrance and colour.
3. Add oil to a pot and add the garlic and shallots to fry until golden on a medium heat. It will take several minutes before it starts changing colour but once it does it will burn quickly so keep watching the pot. Strain the oil into a smaller pot and  drain the fried shallots and garlic on some kitchen towel for later.
4. To that strained oil, add the ginger and cinnamon stick and let that sizzle for 3-4 minutes until gently bubbling.
5. While that’s happening, put the flakes into a heatproof bowl or another pot. Add the salt, sugar, msg and vinegar (if you have it) along with the sesame seeds. Mix it all together.
6. Turn the heat off the infused oil and rest for a few minutes to slightly cool and remove the sliced ginger and cinnamon stick. If you have a meat thermometer, the temperature should be around 180ºC/360ºF. Carefully pour the infused hot oil over the chilli blend. This will make it all sizzle and cooks the chilli in the bowl. Give it a thorough stir.
7. Roughly crush up the crispy shallots and garlic and add it back in to the chilli oil mix. Once it's cooled, give it a taste and season with more salt if necessary.
8. The flavours will deepen over time so it's best to enjoy after 24 hours. You can keep this for up to 3 months in a cool place away from sunlight. Stir each time before serving. Enjoy!

Frequently Asked Questions:

How much chilli oil should I use each time?

A little goes a long way. Start with a small amount and adjust to your spice tolerance. This condiment adds a fiery kick to countless dishes –  noodles, dumplings, soups, and more! So get creative and explore the endless possibilities.

How spicy is this chilli oil?

The spice level depends on the type of chillies you use. This recipe uses a combination of dried chillies, some with more heat than others. You can adjust the spice level by using fewer or milder chilli flakes, or by removing the seeds from the dried chillies before using them.

What can I use this chilli oil for?

Crispy chilli oil is a versatile condiment that can be used on a variety of dishes. Here are a few ideas:

• Noodles and dumplings: Drizzle some over your favourite noodle dish or dumplings for a spicy kick.
• Soups and stews: Add a spoonful to soups or stews for an extra depth of flavour.
• Salads: Use a small amount to add a spicy touch to your salad dressing.
• Eggs: Drizzle some over fried eggs or scrambled eggs for a delicious flavour boost.
• Stir-fries: Add a spoonful to your stir-fry for a spicy and flavourful sauce.

How long does this chilli oil last?

Stored in an airtight container in the fridge, your crispy chilli oil should last for several months. The flavours will actually continue to develop and deepen over time.

Can I substitute any ingredients?

• Sunflower oil: You can substitute another high smoke point oil, such as peanut oil or vegetable oil.
• Dried chillies: You can experiment with different types of dried chillies to find your preferred heat level and flavour profile.
• Optional additions: Feel free to leave out the peanuts and sesame seeds, or substitute with other nuts or seeds, such as cashews or pumpkin seeds.

I don't have a mandolin, can I still make this?

Yes, you can! Just use a sharp knife to thinly slice the shallots and garlic as best you can. Aim for uniform thickness for even cooking.

My chilli oil turned out burnt, what went wrong?

Be patient when frying the shallots and garlic. They will eventually brown, but they can burn quickly once they start to colour. Keep a close eye on them and adjust the heat if necessary.