Chilli oil

Make your own chilli oil to add a fiery kick to stir-fries or as a condiment for any savoury dish. It's ideal for drizzling over fried eggs and fried rice

Ingredients

• 250 ml vegetable oil
• 3 shallots , finely sliced (use a mandoline, if you have one)
• 6 garlic cloves , thinly sliced
• 3 tsp chilli flakes
• 2 tsp Sichuan peppercorns , lightly crushed
• 20 g ginger , peeled and sliced into thin matchsticks
• 0.5 tsp caster sugar
• 1 tbsp light soy sauce
• pinch of MSG (optional)

Steps

1. Heat the vegetable oil in a small pan over a medium-low heat and, once hot, cook the shallots until lightly golden and crisp, about 5 mins. Pour through a sieve into a heatproof bowl, then transfer the shallots to a sheet of kitchen paper to drain. Carefully pour the oil back into the pan, and repeat this process with the garlic.
2. Sprinkle the chilli flakes, Sichuan peppercorns and ginger into a heatproof bowl. Pour the hot infused oil over it (it should sizzle), stir well, then add the caster sugar, soy sauce, a pinch of salt and the MSG (if using). Leave to cool for 5 mins, then stir in the reserved crispy shallots and garlic. Leave to cool completely.
3. Pour the chilli oil into a sterilised jar and chill until needed. Will keep chilled for a month. Spoon over fried eggs or rice dishes, or use as a condiment on anything you like.