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.