50gprosciutto, or Chinese smoked ham, roughly chopped
8cloves garlic, peeled
2shallots, peeled
2red chillies
250mlcanola oil or olive oil
(C)
150gShaoxing wine (omit for halal)
2tbspsoaked shrimp liquid (A)
1tbspsugar
1 ½tbspoyster sauce
1tbspdried chili flakes
1tspchicken powder
PREPARATIONS :
1
SOAK (A)
- Rinse the scallops and shrimps with running water to remove any dust. Place them in separate bowls. Add one tablespoon of Shaoxing wine and 120 ml boiling water to each bowl. Let soak for at least 2 hours.
- Remove the soaked scallops and shrimps, reserve the shrimps soaked liquid. Use it later (use in step 3).
COOKING METHODS :
2
- (A+B)
- Place dried prawns, dried scallops, prosciutto (or ham), garlic, shallots and chilies into the mixing jar. Press TURBO.
Settings: Timer: 4 Seconds
3
- Add the oil and saute.
Settings: Timer: 10 Minutes / Speed: 1 / Temperature: 100°C
- Strain the aromatics using the prepared bowl with the strainer. Pour the oil back into the mixing jar and set asides the cooked aromatics.
4
- (C)
- Pour in the Shaoxing wine , sugar , oyster sauce, chicken powder, chili flakes and 2 tablespoons of the soaked liquid then saute until the ingredients turn a dark brown color.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 100°C
5
- Once the sauce has cooled completely, you can store it in an airtight container or a sterilized jar in the refrigerator for about a month, or 3 months in the freezer.
Nutrition Facts
0 servings
Serving size
Ingredients
INGREDIENTS :
(A)
55gdried prawns, soaked
55gdried scallops, soaked
2tbspShaoxing wine (omit for halal)
240mlboiled water
(B)
50gprosciutto, or Chinese smoked ham, roughly chopped
8cloves garlic, peeled
2shallots, peeled
2red chillies
250mlcanola oil or olive oil
(C)
150gShaoxing wine (omit for halal)
2tbspsoaked shrimp liquid (A)
1tbspsugar
1 ½tbspoyster sauce
1tbspdried chili flakes
1tspchicken powder
Directions
PREPARATIONS :
1
SOAK (A)
- Rinse the scallops and shrimps with running water to remove any dust. Place them in separate bowls. Add one tablespoon of Shaoxing wine and 120 ml boiling water to each bowl. Let soak for at least 2 hours.
- Remove the soaked scallops and shrimps, reserve the shrimps soaked liquid. Use it later (use in step 3).
COOKING METHODS :
2
- (A+B)
- Place dried prawns, dried scallops, prosciutto (or ham), garlic, shallots and chilies into the mixing jar. Press TURBO.
Settings: Timer: 4 Seconds
3
- Add the oil and saute.
Settings: Timer: 10 Minutes / Speed: 1 / Temperature: 100°C
- Strain the aromatics using the prepared bowl with the strainer. Pour the oil back into the mixing jar and set asides the cooked aromatics.
4
- (C)
- Pour in the Shaoxing wine , sugar , oyster sauce, chicken powder, chili flakes and 2 tablespoons of the soaked liquid then saute until the ingredients turn a dark brown color.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 100°C
5
- Once the sauce has cooled completely, you can store it in an airtight container or a sterilized jar in the refrigerator for about a month, or 3 months in the freezer.
AuthorLe-ThermiqueCategorySauces,Dips,PasteDifficultyBeginner