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XO Sauce
This recipe makes a large batch. Good for giving away to friends... and you won’t have to make another lot for a while.
Ingredients
Method
Start by soaking the dried shrimp in water for 1 hour. Chop into very small pieces, then cover and set aside.
Put the conpoy in a bowl that fits inside a bamboo steamer and place over a saucepan of simmering water. Pour the sake over the conpoy, put the lid on, and steam for 2 hours. Drain, reserving the liquid. Shred the meat and set aside.
Fill a large wok or heavy-based sauce