XO chilli sauce

XO chilli sauce

By
From
Huxtabook
Makes
500 ml
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
4 dried scallops, soaked in warm water for 2 hours, then drained, (see Note)
50g dried shrimp, soaked in warm water for 2 hours, then drained
200g long red chillies, seeded and finely chopped
50g fresh ginger, finely chopped
50g garlic, peeled and finely chopped
2 teaspoons sea salt
2 teaspoons sugar
300ml vegetable oil
3 spring onions, finely sliced

Method

  1. Put the scallops on a heatproof plate. Place the plate in a bamboo steamer and set over a saucepan or wok of rapidly boiling water. Cover with the steamer lid and steam for 10 minutes.
  2. Remove the scallops from the steamer. While still warm, shred them with your fingers, separating all the fibres.
  3. Pound the shrimp until finely ground using a mortar and pestle, or grind in a spice grinder.
  4. Put all the ingredients, except the spring onion, in a large heavy-based saucepan. Cook over low heat, stirring occasionally, for 45 minutes, or until the sauce loses its raw edge and turns deep red.
  5. Remove from the heat and leave to cool, then stir in the spring onion.
  6. Transfer to a clean bottle and seal. The sauce will keep in the refrigerator for up to 1 week.

Note

  • Dried scallops are also known as conpoy and have a rich ‘umami’ flavour. You’ll find them sold in packets at Asian grocers.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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