First and foremost, deseed the chilies. I didn't do all the way, left a few seeds in there too. Soak them in the lukewarm oil for a couple of hours or you can put the chilies in the hot water a little bit.

Then you can sautee the minced shallot in a pan for a few minutes. Let it cool down. In a blender, blend the chilies, garlic, and shallot. Coarsely grind all the ingredients.

Also add salt and vinegar to the mixture and give it another quick blend.

I add a few seeds into the mixture and your szechuan sauce is ready. Store it in an air tight container and refrigerate. Use as needed to make your fried rice, or use it as a dip with your spring rolls, or the dumplings.