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.

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.

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.