Walnut Chili Oil

In a large heatproof bowl, combine the red chili flakes, paprika, white pepper, salt, and sugar. Mix well and set aside.

Preheat your oven. Spread the walnuts on a baking sheet and toast until fragrant and lightly browned.

Once cooled, finely chop the toasted walnuts and set aside.

Heat the neutral oil in a pot over medium heat. Add the thinly sliced garlic and fry until golden brown and crispy. Remove with a slotted spoon and set aside.

In the same oil, add the finely chopped shallots and fry until crispy. Strain the shallots from the oil, setting them aside with the fried garlic.

Return the strained oil to the pot and reheat it until it's very hot and shimmering.

Carefully pour the hot oil over the dry spice mixture in the heatproof bowl. The mixture will sizzle intensely.

Add the reserved fried garlic, fried shallots, and chopped toasted walnuts to the chili oil.

Stir everything together until well combined. Allow to cool completely before transferring to an airtight jar for storage.