【Ginger Scallion Crack Oil】

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Step 1

Soak dried Thai chilies in warm water for about 10 minutes until they become soft. Drain and set aside.

Step 2

Crush or blend the soaked Thai chilies with 4 cloves of garlic until you obtain a coarse paste

Step 3

In a saucepan, heat oil over medium-high heat. Add the ginger and fry gently for about 15 min. until the color deepens into a darker, more golden yellow. If the ginger sizzles too much, turn the heat down to medium or medium low; the ginger should not be visibly crisp or brown.

Step 4

Add the garlic and cook for an additional 5-10 minutes. Follow with the scallions, stirring until the scallions are cooked through. Add oil and all chilis and stir to combine, letting the peppers cook through as well.

Step 5

Add leaves, fish sauce, calamansi & kaffir lime juice, coconut sauce, sweetener, Shaoxing wine and dried sea asparagus to saucepan, turn the heat to medium-low and simmer the sauce for about 2-3 minutes, stirring occasionally

Step 6

Use immediately or store in an airtight jar.