1 1/2 cup Corn or Peanut oil
2 tbsp Japanese Sesame Oil
1/4 cup Dried red chili flakes
1 tbsp Szechwan Brown Peppercorns
1 large Clove garlic: smash and peel
2 tbsp Fresh ginger, fine julienned
1/3 cup Scallion rings, green+white
2 Lemongrass stalks, see note
4 medium Lemon, just the minced zest
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: Notes: Lemongrass, 2 stalks pounded then cut crosswise into finger lengths, 3 inches. Szechwan Peppercorns should be just the blossoms, not the seeds, available in Asian markets. : #1 Combine all the ingredients except for the lemon zest in a heavy, non-aluminum 1 1/2 quart saucepan. Bring to 223 F degrees on a deep fry thermometer over moderately low heat and let bubble for 15 minutes. : #2 Remove the pan from the heat and let stand for 5 minutes, then stir in the lemon zest and let stand overnight or until cool. : #3 Remove and discard the lemongrass. Scrape the oil and seasonings into an impeccably clean container.
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