Combine the sunflower oil, chilli flakes, garlic and spring onion in a frying pan. Heat over medium–low heat to infuse the flavour of the ingredients into the oil for about 15 minutes or until the garlic becomes crisp and a light golden colour.
Remove the pan from the heat. Add the sesame oil, peanuts, sugar and salt and mix until the sugar and salt have dissolved.
Store the oil in a sterilised screw-top jar for up to 2 weeks.
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