XO Sauce

Ingredients:

(A)
200 gm Dried shrimp - soaked then grinded fine in blender
100 gm Kum Wah Foh Tooi (Ham), finely minced

(B) Blended:
200 gm Shallots,
10 Garlic cloves,
150 gm Fresh red chillies or more if prefer spicy

(C)
225 gm Dried scallops
2 tabsp brown sugar
Salt & pepper to taste

Method:

• Soak the dried scallops in  water till  softened such that they break apart when gently pressed.  Reserving the juices. Finely shred the scallops. Set aside.
• Heat the oil in a large heavy pan over medium high heat. Fry (B) till fragrant, add (A) stirring constantly, and their reserved juices. Turn heat down to medium. Continue to fry for about 30 minutes, stirring constantly. Lastly, add in (C).  The finished condiment should be aromatic.
• Remove from the heat and let cool completely.
• Store in fridge or freezer.  Thaw before using.

Note:
Use XO sauce to fry rice & mee hood or any kind of noodles.   Add in last before dishing out. Serve over soft silky tofu.