1: Pour vegetable oil in a jar and transfer into the freezer for 1 hour.
2: In a small pot, whisk together sriracha, water and agar agar.
3: Bring the sriracha up to a boil and then set aside to cool for 6-7 minutes.
4: Pour sriracha into a squeeze bottle.
5: Remove the oil from the freezer and slowly drizzle the sriracha mixture into the oil.
6: Using a slotted spoon, remove the pearls from the oil and give them a rinse under cold water.
7: Store the pearls in water and in the fridge for up to 5 days.
