Use a skillet over a medium to heat fry the shallots, garlic, cinnamon and star anise in the oil until golden brown. Strain the golden shallots and garlic, discard the cinnamon and star anise and keep this fragrant oil aside.

Toast the white sesame seeds over a low heat until light brown, keep aside.

Toast the sichuan pepper for 3 minutes, then add the cumin seeds and continue cooking for 2 minutes until fragrant. Allow to cool and grind the Sichuan pepper and cumin seeds to a powder.

Combine the powder with the toasted sesame seeds.

Finally, add the chilli flakes, salt, ginger, soy sauce, oil, fried shallots and garlic to the sesame seeds.

Pour the fragrant oil over it and transfer in a container with a lid.