Ingredients:

  • 3 oz (85 g) Dried Scallops (Conpoy)
  • 1 oz (30 g) Dried Shrimp
  • 3 oz (85 g) Jinhua Ham (or quality Prosciutto/Iberico), finely diced
  • 6 large (200 g) Shallots, very finely minced
  • 8 cloves (40 g) Garlic, very finely minced
  • 1 inch piece (10 g) Ginger, peeled and minced
  • 1/4 cup (30 g) Dried Chilli Flakes
  • 2 Fresh Bird’s Eye Chillies (optional), thinly sliced
  • 2 cups (500 ml) Vegetable Oil (or quality Peanut Oil)
  • 1/4 cup (60 ml) Reserved Scallop Soaking Liquid, strained
  • 1/4 cup (60 ml) Shaoxing Rice Wine (or Dry Sherry)
  • 2 Tbsp (30 ml) Premium Oyster Sauce
  • 1 Tbsp (15 g) Light Brown Sugar
  • Salt, To taste

Instructions:

  1. Soak & Steam Seafood: Soak dried scallops and dried shrimp separately overnight in warm water. Drain the seafood, reserving 1/4 cup (60 ml) of the scallop liquid. Steam the rehydrated scallops for 15 minutes until tender.
  2. Shredding: Once the steamed scallops are cool, use your fingers to shred them into fine fibers. Finely mince the soaked shrimp and the cured ham.
  3. Mise en Place: Finely mince all shallots, garlic, and ginger. Measure out all liquid seasonings and chillies.
  4. Initial Infusion: Add the 2 cups (500 ml) of oil to a wok or Dutch oven over medium-low heat. Add the diced ham. Cook gently for 5–7 minutes, rendering the fat until the ham starts to crisp slightly.
  5. Add Scallops and Shrimp: Introduce the shredded scallops and minced shrimp to the oil. Reduce the heat to the lowest setting (a gentle simmer). Cook for 15–20 minutes, stirring occasionally, until the seafood starts to slightly dry out and become golden brown.
  6. Sauté Aromatics: Increase the heat slightly to low. Add the minced shallots, garlic, and ginger. Cook very slowly, stirring frequently, for another 10–15 minutes until the aromatics are golden, transparent, and dehydrated, but not burnt.
  7. Spice and Seasoning: Stir in the dried chilli flakes and fresh chillies (if using). Cook for 2 minutes to toast the spices and release their oils.
  8. The Liquids: Pour in the Shaoxing rice wine, reserved scallop liquid, oyster sauce, and brown sugar. Bring the mixture to a gentle bubble, then immediately reduce the heat back to the lowest setting.
  9. Final Simmer & Moisture Removal: Continue to simmer gently for 5–10 minutes, stirring constantly. The sauce is ready when the liquid has mostly evaporated, and the oil separating at the top is a deep, rich red-orange color.
  10. Cool and Store: Remove the wok from the heat and allow the sauce to cool completely before transferring it to sterilised jars. Ensure the solids are fully submerged in the oil before sealing for preservation.