makes
1 litre
prep
15 minutes
cook
5 hours
difficulty
Mid
makes
1 litre
serves
preparation
15
minutes
cooking
5
hours
difficulty
Mid
level
Ingredients
- 150 g dried scallop
- 50 g dried shrimp
- 100 g dried abalone
- 750 ml Shaoxing wine
- 100 g cured meat trimmings
- 2 long red chillies, deseeded
- 150 g peeled ginger
- 150 g peeled garlic
- 750 g peeled eschalot
- 900 ml neutral oil
- 90 g sugar
You will need to start this recipe one day in adavance.
Soaking time: overnight
Instructions
- Take all the dried seafood and soak it in Shaoxing wine overnight. The next day, drain it and keep the wine. In a food processor, blitz the seafood and cured meat until you obtain finely shredded pieces and set aside. Blitz the chilli, ginger, garlic and eschallot until fine pieces are obtained.
- Add everything except the sugar to a large heavy based saucepan and cook out over a low heat on the stove, stirring every couple of minutes to make sure it doesn't catch.
- Cook for up to 5 hours or until it’s reached a deep red colour and appears thick and glossy. Once it’s ready, season with sugar to taste and portion into sterilised jars. Store in the refrigerator for up to two months.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
