Szechuan Pepper & Chilli Crisp

Ingredients

• 200ml neutral oil (rapeseed or sunflower)
• 2 tbsp Szechuan peppercorns, lightly crushed
• 4 tbsp dried chilli flakes
• 2 tbsp sesame seeds
• 3 garlic cloves, thinly sliced
• 2 tbsp soy sauce
• 1 tsp sugar

Method

1. Heat oil to 160°C; fry garlic slices until golden, 2–3 min.
2. Add Szechuan pepper; fry 30 seconds.
3. Place chilli flakes and sesame seeds in a heatproof bowl; pour hot oil over.
4. Stir in soy and sugar; cool and store in a sealed jar up to 3 months.