Watermelon and Snap Pea Salad

Ingredients

1 garlic clove, finely chopped½ cup Kong Yen or Chinkiang black vinegar2 Tbsp. black sesame oil or toasted sesame oil1 Tbsp. chile crisp (such as Lao Gan Ma) or Sze Daddy chili sauce2 tsp. dark (aged) soy sauce (preferably Kimlan)1 tsp. fish sauce½ tsp. Taiwanese or Japanese groundblack sugar or dark brown sugar¼ tsp. freshly ground white or black pepper3 Tbsp. store-bought fried shallots, divided8 oz. sugar snap peas, trimmed, thinly sliced on a diagonal¼ cup thinly sliced Thai basil or mint1 baby seedless watermelon (about 3 lb.), rind removed, flesh cut into 1" pieces2 tsp. toasted black and/or white sesame seeds

Method