Chinese XO sauce

Photo / Ian Jones.

Makes 750ml

2 chillies, chopped
1 onion, peeled and diced
3 cloves garlic, peeled and finely chopped
1/2 tbsp ginger, peeled and grated
1 tbsp shrimp paste
100g dried scallops (conpoy)
25g ham, diced
1/2 cup tomato sauce
2 tbsp dark soy sauce
1 tbsp Worcestershire sauce
1 tbsp molasses
1/2 tbsp brown sugar

1. In a saucepan, heat a little oil over medium heat and sweat the chillies, onion, garlic and ginger until cooked through. Add the shrimp paste and cook out.

2. Add the conpoy and ham, cook for a further four minutes.

3. Add the tomato sauce, soy sauce, Worcestershire sauce, molasses and brown sugar. Reduce slightly.

4. Add water to obtain a sauce consistency and cool. Toss with prawns, tofu and steamed mussels.