Home-made Chilli Oil

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If you’d like to spoil yourself with a spicy treat, making this oil yourself is worth the effort.
Drizzle homemade chilli oil over noodles, dumplings and soups. 
Makes 1 cup

1-2 tablespoons red pepper flakes*
1-2 tablespoons Sichuan pepper flakes* (opt as super hot)
1 tablespoon Korean red pepper flakes* (Asian shop)
20g ginger, finely chopped
2 cloves garlic, finely chopped
2 teaspoons sea salt flakes
1 cup grapeseed or neutral oil

1.In a medium bowl, add all the chilli flakes, ginger, garlic and salt.
2.Place the oil in a small saucepan over medium-high heat for about 3-4 minutes — the oil is ready when it looks thin, like water.
3.Remove from heat and very carefully pour the hot oil into the bowl with the spices. Be careful: the oil will sizzle and spit, so stand back. Allow to cool. Stir before serving.
4.Store in a clean, sterilised jar in the fridge for several weeks. This oil can be drizzled over noodles, dumplings, soups and salads.
Note: It’s important to vary the amount of chilli and spice to your liking. This oil is very adaptable so if you don’t like it hot, start off with just 1-2 tablespoons of chilli flakes overall. Sichuan peppers are the ones that deliver a mouth-numbing sensation, so if this is not for you, feel free to omit.

Sichuan peppercorns are often sold whole — just pound them into smaller flakes using a mortar and pestle. Korean red pepper flakes are slightly smokier in taste, without packing a lot of heat. They add a nice redness to the oil. Both Sichuan pepper flakes and Korean red pepper flakes can be found in Asian supermarkets.