To infuse the oil, combine all ingredients into a small saucepan on medium-low heat.
Let the oil sizzle for 10 minutes or until ginger, garlic and shallots have turned golden (do not let it burn!). Turn the heat off and allow the oil to infuse in the saucepan for about 1 hour, overnight for more intense flavoured oil.
When ready to make the chilli oil, combine chilli flakes, chilli powder and sesame seeds into a large heatproof bowl. Set aside.
Reheat the oil in the saucepan on medium-high heat until the oil is hot but not at smoking point. You should see and hear the garlic/shallots/ginger sizzle vigorously.
Carefully, with a sieve over the bowl of dried chillis, pour the hot oil into the bowl. Discard the strained spices.
Stir through with a spoon and season with salt.
Can be used immediately. Store in a clean glass jar and use whenever you want!