Homemade Crispy Chilli Oil

Add the chilli flakes, salt, sugar, mushroom powder, soy sauce, rice vinegar, sesame seeds and chopped peanuts to a large heatproof bowl.
½ cup chilli flakes/red pepper flakes, ½ teaspoon salt, 2 teaspoons sugar, 1 tablespoon mushroom powder, MSG or stock cube, 2 teaspoons soy sauce, 1 teaspoon rice vinegar, 3 tablespoons toasted sesame seeds, 4 tablespoons roasted peanuts, chopped
Stir everything together and place the bowl somewhere safe, such as in the kitchen sink. The hot oil will sizzle and bubble when poured over the chilli base.

Add the oil, shallots, garlic, ginger, cinnamon, star anise and peppercorns to a heavy-based saucepan.
1 cup peanut oil or neutral oil, 2.6 ounces (75g) shallot, finely sliced, 10 garlic cloves, finely sliced, 1 inch (2.5cm/1") fresh ginger, finely sliced, 1 cinnamon stick, 2 star anise, 1 teaspoon black peppercorns
Set the pan over medium-low heat and let everything bubble gently for 13–15 minutes, stirring now and then. The garlic and shallots should turn golden blonde, not brown. If they darken too quickly or the oil smokes, lower the heat straight away.

Carefully pour the hot oil through a sieve directly over the chilli base. It will sizzle, so pour slowly and keep your face and hands back.
Tip the garlic, shallots and ginger left in the sieve onto a plate lined with kitchen paper. Spread them out and let them cool completely so they crisp up properly.
Once cooled, remove the cinnamon stick, star anise and most of the peppercorns. You can remove the ginger too if you prefer a smoother texture.

Stir the cooled crispy garlic, shallots and any ginger you’re keeping back into the chilli oil.
Let the chilli oil cool completely before spooning it into a clean jar. Store in the fridge and use a clean, dry spoon each time.

Food safety note