Prep 30 mins
Cook 1 hr
Makes about 1 cup
"XO is a must have for everyone’s refrigerator, says Louis Tikaram of Brisbane’s Stanley restaurant. “You can use it as a simple snack with some egg noodles or as a condiment for dumplings,” . "Add some stock to make a sauce, and season for a complete meal with seafood or rice."
50g dried scallop (conpoy)
25g dried shrimp (see note)
125 ml Shaoxing cooking wine
150 ml canola oil
125g large red chilies halved, deseeded and finely chopped (see note)
30g garlic (½ head), finely chopped (peel reserved for stock)
25g smoked speck, diced (offcuts reserved for stock)
20g ginger, finely chopped (peel reserved for stock)
2 tsp black beans (optional), finely chopped
1. Soak scallops and shrimp in water overnight to rehydrate.
2. Remove scallops, then steam in a small bowl or on a plate in a steamer over a saucepan of boiling water until tender (15 minutes). Cool scallops, then shred them into fine strands and set aside. Heat oil in a saucepan over low heat then add ingredients together. Cook on a low heat and simmer, stirring occasionally, until a deep red color and very aromatic (45 minutes - 1 hour). Set aside to cool, then transfer to a jar, pressing down firm, and cover with extra oil to coat the top.
Recipe by Louis Tikaram. Image by Eatable.
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