XO Sauce - By Baking Corner

XO Sauce 

recipe source The New Paper 

Ingredients

200g dried scallops

200g dried prawns

100g jinhua ham, coarsely chopped

40g dried chillies

8 to 10 shallots, chopped

3 garlics cloves, chopped

3-5 tbsp cognac(optional)

1 tbsp sugar

Few drops of dark soya sauce(optional)

50ml cooking oil

1. Place the dried scallops in a bowl and filled with enough water to cover (A)

2. After 15 minutes, strain and place scallops in heat-proof dish.

3. Steam for an hour or until tender. Remove from heat and shred the scallops. Set aside.

4. De-seed the chillies before rinsing and soaking them in hot or boiling water until softened 

5. Grind or chop finely.

6. Soak the dried prawns until softened. Chop half finely and the remaining half coarsely.

7. Heat oil in wok or frying pan

8. Fry the shallot and garlic over medium-low heat until fragrant

9. Add the dried prawn (B)

10. Add the jinhua ham. (C)

11. Add the steamed and shredded scallops

12. Add cognac and till there is no visible cooking liquid 

13. add the dark soya sauce(optional) and season with sugar(D)

14. Fry for a few more minutes.

15. Remove from hear and allow to cool. Store in jars and refrigerate

 http://www.youtube.com/watch?v=vkiwRj230_c