Photo by Farideh Sadeghin
Makes 2 ¼ cups
Prep time: 5 minutes
Total time: 15 minutes
¼ cup|40 grams pepitas
¼ cup|35 grams sunflower seeds
2 tablespoons white sesame seeds
⅓ cup|30 grams chili flakes
1 tablespoon black sesame seeds
1 tablespoon granulated sugar
1 (2-inch) piece ginger, peeled and minced
1 ¼ cups|310 ml vegetable oil
15 garlic cloves, peeled and minced
¼ cup|60 ml sesame oil
2 tablespoons fish sauce
- Toast the pepitas, sunflower seeds, and white sesame seeds in a medium skillet over medium heat until lightly golden and the pepitas begin to pop, 2 to 3 minutes. Cool completely, then transfer to a medium bowl with the chili flakes, black sesame seeds, sugar, and ginger. Mix to combine, then set a fine mesh sieve over the top.
- In a medium saucepan, heat the vegetable oil with the garlic over medium. Cook, stirring occasionally, until the garlic is golden and crisp, about 10 minutes. Strain the garlic over the bowl of chili flakes and seeds. Let the garlic cool completely before adding it to the bowl with the sesame oil and fish sauce.
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