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To make the crispy shallots and garlic, peel and finely slice shallots and garlic, and add to the wok with cold oil.
Cook over medium heat for 15 minutes, stirring often, until golden.
Remove the crispy pieces using a slotted spoon and spread out onto paper towel.
Reserve cooking oil.
Shake pieces onto another sheet of paper towel and rake with a fork — you want to remove as much oil as possible.
These can be stored in an airtight container for 3 days.
The cooking oil can also be used to make shallot or garlic oil by straining it through muslin or a fine sieve.
To make the chilli oil, heat shallot oil in a deep pan over high heat, until shimmering but not yet smoking.
Place remaining ingredients into a large, deep-sided metal bowl.
Pour hot oil over the top and leave to cool.
Store in a glass or ceramic jar in the fridge.