XO Sauce

Ingredients:

• 110g dried scallops, each about the size of a thumb or smaller
• 110 g dried shrimp
• 4 cups of boiling water
• 4 medium shallots (about 200 g), coarsely chopped
• 6 cloves garlic, coarsely chopped
• 1 cm ginger root, peeled and coarsely chopped
• 4 Thai bird's eye peppers, sliced
• 1/4 cup Shaoxing wine
• 2 tablespoons oyster sauce
• 1 tbsp. Chinese light soy sauce
• 1 tbsp light brown sugar
• 2 tsp. Chinese ground pepper or Korean gochukaru + more to taste
• 1.5 cups of vegetable oil
• 0.5 cup finely chopped Chinese dried ham or country ham (about 80 g)

Preparation:

1. Place the dried scallops and shrimp in separate medium heatproof bowls. Pour boiling water into each bowl to a level of 2 cm. Soak for about 2 hours until the scallops and shrimp are tender.
2. Separate the scallops and shrimp, reserving the liquid in bowls. Place the scallops in a food processor and pulse until finely chopped, 6-8 times; transfer to a bowl. Then finely chop the shrimp in a food processor, about 12 times; transfer to a separate bowl. If the seafood is too wet, transfer each to a separate plate lined with paper towels and pat dry before frying.
3. Wipe out the bowl of a food processor and add the shallot, garlic, ginger, and Thai chili; process until very finely ground but not to a paste, about 8 pulses; set aside.
4. Combine 1 cup of the remaining seafood liquid with Shaoxing wine, oyster sauce, soy sauce, brown sugar, and ground chili pepper. Set aside.
5. Heat oil in a large wok, wok, or deep saucepan over medium-high heat. Once the oil is hot (dip a wooden spoon or chopstick into it and the oil will immediately begin to bubble), reduce the heat to medium, then carefully add the scallops a handful at a time to prevent splattering. Stir frequently, scraping the bottom occasionally, and fry until golden brown, about 4 minutes. The oil will foam vigorously and splatter occasionally, especially when you first add the ingredients, as a lot of moisture is released. Add the shrimp and fry, stirring frequently, until golden brown, about 12 minutes.
6. Add the ham and cook, stirring frequently, until crisp, 3-4 minutes. Add the shallot mixture and cook, stirring frequently, until golden brown, about 12 minutes. Finally, add the liquid mixture to the butter and bring to a boil; reduce the heat to maintain a simmer and cook until the liquid has almost evaporated and butter appears on the surface, 8-10 minutes.
7. Let cool completely. Transfer the sauce to a heat-resistant container, seal tightly, and refrigerate for up to 1 month.