1 tbsp White Sesame Seeds
5 tbsp Chopped Shallots
5 tbsp Chopped Garlic
2 tbsp Light Soya Sauce
1 tbsp Black Soya Sauce
1 tbsp Black Vinegar
1 tsp Sugar
1 tsp Salt
1/2 tbsp Chili Powder
1 tsp Chili Oil*
2 tbsp Chopped Spring Onion
*Chili Oil:
50 g dried chillies
1 tsp Szechuan Peppercorns
200 ml oil
Method:
1. Clean and drain dried chilies.
2. Put all ingredients in a wok and cook at low heat until the dried chilies turn to black color.
3. Remove dried chilies and Schechuan peppercorns