▲ Ingredients:
Small dried scallops 300 g
Dried shrimp flakes 15 g
Dried shrimp 25 g
Dried flatfish 15 g
Small sakura shrimp 10 g
Dried anchovies 70 g
Garlic 130 g
Cheng Chi fried shallots 90 g
Bird’s eye chilli 100 g
Premium olive oil 750 g
Soy sauce 170 g
Rice wine 50 g
Brown sugar 25 g
▲ Preparation:
1. Soak the dried scallops in cold water for 20 minutes, then steam for 15 minutes in a rice cooker. Drain and pull them into shreds.
2. Soak the dried shrimp flakes and dried shrimp separately in cold water for 10 minutes, drain and chop.
3. Soak the dried flatfish in cold water, drain and chop.
4. Chop the garlic and chilli.
5. Rinse the dried anchovies and drain.
▲ Method:
1. Heat the olive oil in a pan to 100°C, add the shredded scallop and fry over a medium-low heat until it is just approaching golden.
2. Add the minced garlic and stir until it is nearly cooked.
3. Add the chopped shrimp flakes, dried shrimp and flatfish, and fry until the garlic is faintly golden.
4. Add the chopped chilli and stir for 2 minutes.
5. Add the soy sauce, rice wine and sugar, and stir over a low heat for 3 minutes.
6. Add the dried anchovies and stir for 2 minutes.
7. Add the Cheng Chi fried shallots and the sakura shrimp and keep stirring over a low heat for 3 minutes, then bottle and seal while hot. Let it cool naturally, then keep in the fridge.
Note:
Two attempts taught us something: you can fry the shredded scallop separately in another pan until lightly golden, then add it back at step 1. That keeps the premium olive oil in better condition.