Step by step
1 Thinly slice 10 garlic cloves; combine in a medium heavy-based saucepan with 500ml olive oil. Place pan over medium heat and cook, stirring frequently, until garlic is light golden (10-12 minutes). Place a fine sieve over a heatproof bowl and strain oil (see note). Reserve oil and season garlic with fine salt. Set aside to cool.
2 Meanwhile, place 10 dried long red chillies in a small food processor and pulse until coarsely crushed.
3 Heat 250ml olive oil in a medium heavy-based saucepan over medium heat. Add crushed dried chillies, 10 thinly sliced long red chillies, 4 thinly sliced red shallots, 1 tbsp caster sugar, 2 tbsp salt flakes, 2 tbsp chilli paste in soybean oil (see note), 2 tbsp Maggie seasoning and 30gm ginger cut into julienne. Cook, stirring frequently, until chillies and shallots start to caramelise and stick to the base of the saucepan (16-18 minutes). Remove from heat and pour over reserved garlic oil; stir to combine.
4 Using two forks, shred chilli mixture as it cools. Once cool, stir through crisp garlic then transfer chilli oil to a sterilised jar or airtight container (see note). Chilli oil will store at room temperature for up to three months.