In a small saucepan, heat the vegetable oil over medium heat.

Once the oil is hot, add the minced garlic and shallots, stirring frequently to prevent browning.

After about 2 minutes, add the crushed red pepper flakes, salt, sugar, and black pepper.

Continue to cook for another 2-3 minutes, until the garlic and shallots turn golden brown.

Remove the saucepan from heat and let it cool slightly.

Pour the mixture through a fine mesh strainer into a heatproof bowl.

Transfer the solids to a jar for later use if desired.

Pour the strained oil into a clean storage jar and seal tightly.