Edamame with XO Sauce
- XO Sauce:
- 1 -ounce dry scallops, soaked in water overnight
- 3/4 -ounce dry shrimp, soaked in water overnight
- 6 ounces canola oil, for frying, see Cook's Note*
- 1 -ounce shallots, chopped in food processor
- 3/4 tablespoon garlic, chopped in food processor
- 3/4 tablespoon finely chopped serrano chiles
- 3 1/4 ounces prosciutto, finely diced
- 3/4 tablespoon lemongrass, finely minced
- 1 teaspoon sesame oil
- 1 chile de arbol, finely minced in food processor
- 1/2 tablespoon sugar
- 1 teaspoon chicken bouillon
- 1/2 teaspoon finely ground black pepper
- 2 pounds plus 12 ounces frozen edamame
- 4 ounces XO sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 teaspoon togarashi
DirectionsFor the XO Sauce:
Drain scallops and shrimp, process both seperately in food processor to shred and chop. Or they can be chopped by hand. Beginning with scallops, place in oil and cook until lightly browned, strain. Continue with this procedure with; shrimp, shallots, garlic, serrano chiles. When it comes time to cook the prosciutto, this will take a bit longer as you will want to render this until almost crisp as with bacon. Add remaining ingredients and mix well.
This is best if used the following day so all the flavors may come together. This recipe can be made in large quantities and used at later dates. Can be stored in the refrigerator for up to 1 month. Can also be frozen.
*Cook's Note: In a large sauce pot over medium heat add canola oil. Each ingredient will be fried or rendered in this pot. Each time an ingredient is cooked, it should be completely strained from the oil and the oil returned to the pot for the next batch. Careful not to burn anything as you will want to use the oil in the final product to add flavor. If anything is burned then this will impart a bitter flavor. After each ingredient is cooked they can mixed into a common container.
For the Edamame:
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Chef John Calloway at Zengo in Denver