Umami Chilli Oil

• 1 Tbsp Sichuan peppercorns
• 1 cup of neutral oil (vegetable, canola)
• 2-3 shallots, diced small
• 2 Tbsp soy sauce
• 2 Tbsp toban djan
• 1/2 cup red/crushed chilli flakes
• 1 1/2 Tbsp sugar
• 1/4 tsp salt
• 1 tsp MSG
• 1/4 tsp five spice powder

Directions:

• toast sichuan peppercorns on a low-med heat until aromatic, then coarsely grind in a mortar & pestle and set aside
• fry the shallots in 1/4 of the oil until golden brown
• add the soy sauce and toban djan and fry for a minute or two
• add the remaining oil and everything else and fry together for a few minutes
• let cool and transfer to a jar. can add more oil if you want