How to Make Xo Sauce

300 g dried scallops

(11 ounces, mini or large)

300 g dried shrimp (11 ounces, larger ones are higher quality, but small ones will work fine too; don’t use the really tiny ones that are lighter in color and “feathery” in texture. Those aren’t right!)

8 tablespoons Shaoxing wine (divided)

Boiling water

14 large shallots (finely diced)

3 heads garlic (finely minced)

10 fresh red chili peppers (e.g., Thai, bird's eye chilis, seeded and finely diced)

200 g Jinhua ham (7 ounces, you can also use country ham or another type of cured ham in a pinch)

1¾ cups chicken stock

2 tablespoons brown sugar

7 cups vegetable oil

2 tablespoons dark mushroom soy sauce

¼ cup fish sauce

½ cup dried chili flakes

Directions at thewoksoflife.com

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