Ingredients
3 tablespoons coriander
3 tablespoons spring onions
1/2tablespoons minced ginger
1tablespoon minced garlic
4 tablespoons rice wine vinegar
5 tablespoons light soya
6 tablespoons chilli oil
1 teaspoon sesame oil
3 tablespoons roasted cashew nuts
2 tablespoon roasted sesame seeds
2 tablespoons raw sugar or caster sugar
Chilli oil
in 250 ml oil gently heat the following to infuse flavour
2 bay leaves
1 cinnamon stick
4 star anise
1 tablespoons Sichuan pepper
once fragrant turn up heat to high once just smoking pour over
teaspoon of salt
1 tablespoon chilli flakes
1 tablespoon of Korean red chilli powder ( I used 1 red frozen chilli finely grated)
once cooled pour into a glass jar and store in the refrigerator