Make the Sriracha Caviar: Place
Canola Oil (1 cup)
in a tall glass and chill in freezer until a bit sludgy, about 3 hours.
In a small saucepan, bring
Sriracha (1/4 cup)
Water (1/4 cup)
Agar-Agar Powder (1 Tbsp)
to a slow simmer over medium heat, stirring constantly. If mixture begins to smoke, remove pan from stove, reduce heat, then continue cooking.
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