After our trip back to Home Kong, we brought back so much good stuff...mostly food items we can't find here in Porto! One of them is dried seafood. Since now I have dried scallops and dried shrimp on hand, it's time to make some XO sauce for a taste of home.
I prefer a contrast in textures, so I saved half of the steamed dried scallops and shrimp to slow-fry later. You can fry all of them in one go if you prefer a super crunchy texture. You can also add a little bit of dried salted fish to the sauce if you have it in the pantry.
Ingredients：
Dried scallops 180g
Dried shrimp 90g
Rice wine 2tbsp
Garlic 150g
Shallot 150g
Dried ham 20g
Chilli 20g
Olive oil 600g
Shrimp roe 20g
Oyster sauce 1tbsp
Soy sauce 1tsp
Sugar 20g
Steps：
1. Soak dried scallops and dried shrimp separately in water with 1tbsp rice wine for an hour. Steam for 20 minutes. Drain and let cool.
2. Shred the dried scallops with hands. Blend dried shrimp, garlic, shallot, dried ham and chilli separately in a blender, or chop them with a knife.
3. Heat oil in a pan over medium-high heat. Add half of the dried scallops and dried shrimp. Fry until golden brown. Stir occasionally. Drain and let cool.
4. Fry garlic and shallot separately until golden brown. Stir occasionally. Drain and let cool.
5. Fry dried ham and chilli separately for 2-3 minutes. Drain and let cool.
6. Pour all ingredients back into the oil. Add the remaining dried scallops, dried shrimp, together with shrimp roe, oyster sauce, soy sauce and sugar. Turn the heat down to low. Slow-fry 15 minutes until brown. Stir occasionally.
7. Let the sauce cool completely. Pour into a sterilised air tight container and store in the fridge.
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