Toasting your sesame seeds

In a dry pan, toast sesame seeds for 2-3 minutes, shaking frequently, until nice and golden and aromatic. Remove from heat and set aside.

Infusing the oil and frying the crispy elements

First, we're going to fill a small saucepan with cold oil. Add thinly sliced shallots to the pot while cold, and wait until you achieve a nice sizzle. Once the shallots are golden brown in colour, remove them from the pot with a slotted spoon. Set aside on a paper towel lined tray.

Strain the oil to remove any remaining sediment and return the oil to the pot. Next add your garlic to the oil and again, wait for a nice sizzle and look for a golden brown colour. Remove with a slotted spoon, set aside the garlic on a paper towel lined tray and strain the oil again.

Assembling the crisp

Prepare a large, heat safe bowl with your poppy seeds, toasted sesame seeds, chili flakes and salt.

Pour the strained oil into a pot once again, and this time we're looking to heat our oil to 225-245F. It's best to use a thermometer if you have one, but if not, test it by dropping in a small piece of vegetable trim, or a sesame seed to see if it fries up.

Once the temperature is achieved, carefully pour it over your ingredients in the bowl. It should start to sizzle up and bubble. After a few minutes, stir to make sure all of the ingredients hit the oil. Now let sit for about 20-30 minutes, until bubbling stops and the oil cools.

While the chili oil is infusing, gently crush your fried garlic and onion pieces with your palm or using a knife. Add both to your chili oil and stir to combine.

Finally, add your toasted sesame oil if desired, stir again to combine and if needed, add additional salt as you see fit.

Let cool completely and store in an airtight container.