1 1/2 c  Corn or Peanut oil
2 tb Japanese Sesame Oil
1/4 c  Dried red chili flakes
1 tb Szechwan Brown Peppercorns
1 lg Clove garlic: smash and peel
2 tb Fresh ginger; fine julienned
1/3 c  Scallion rings;green+white
2    Lemongrass stalks;see note
4 md Lemon;just the minced zest

: Notes: Lemongrass, 2 stalks pounded then cut crosswise into finger
lengths, 3 inches. Szechwan Peppercorns should be just the blossoms, not
the seeds, available in Asian markets.
: #1 Combine all the ingredients except for the lemon zest in a
heavy, non-aluminum 1 1/2 quart saucepan. Bring to 223 F degrees on a deep
fry thermometer over moderately low heat and let bubble for 15 minutes.
: #2 Remove the pan from the heat and let stand for 5 minutes, then
stir in the lemon zest and let stand overnight or until cool.
: #3 Remove and discard the lemongrass. Scrape the oil and seasonings
into an impeccably clean container.