XO Sauce
Makes about 1.5 pints
Ingredients
50 grams dried shrimp
50 grams dried scallops
50 grams tiny diced bacon
two shallots the size of golfballs
half a red bell pepper
half of a Thai pepper, red one
3 garlic gloves
Lots of avocado oil
two tablespoons dark soy
1 tablespoon light soy
1 tablespoon oyster sauce
1 teaspoon brown sugar
splash of shox sing wine
two tablespoons of Korean chili flakes
Method
I basically put some oil in wok. got it super warm, dumped in bacon. let it render a bit. not brown. then all the aromatics dice tiny in food processor. into the oil and stir fry a bit to soften.
then I poured in the cup of water that the scallops and dry shrimp was soaked in. cooked until water went away.
then I dumped in the scallops and shrimp. also blitzed with food processor.
stirred a bit..about five minutes.
then every thing into the wok. all of it. cooked a bit.
Then I pour in oil until it was all submerged..and gentle simmered it for about 30 minutes. its an oil sauce, so it is a lot of oil. I wanted more for drizzling on things. I added a bit more and shut off heat. and jarred it. let cool. store in fridge. I ended up with what I would guess is a pint and a half of the stuff. lots.
Makes about 1.5 pints
Ingredients
50 grams dried shrimp
50 grams dried scallops
50 grams tiny diced bacon
two shallots the size of golfballs
half a red bell pepper
half of a Thai pepper, red one
3 garlic gloves
Lots of avocado oil
two tablespoons dark soy
1 tablespoon light soy
1 tablespoon oyster sauce
1 teaspoon brown sugar
splash of shox sing wine
two tablespoons of Korean chili flakes
Method
I basically put some oil in wok. got it super warm, dumped in bacon. let it render a bit. not brown. then all the aromatics dice tiny in food processor. into the oil and stir fry a bit to soften.
then I poured in the cup of water that the scallops and dry shrimp was soaked in. cooked until water went away.
then I dumped in the scallops and shrimp. also blitzed with food processor.
stirred a bit..about five minutes.
then every thing into the wok. all of it. cooked a bit.
Then I pour in oil until it was all submerged..and gentle simmered it for about 30 minutes. its an oil sauce, so it is a lot of oil. I wanted more for drizzling on things. I added a bit more and shut off heat. and jarred it. let cool. store in fridge. I ended up with what I would guess is a pint and a half of the stuff. lots.