Heat the grapeseed oil in a stockpot or very large saucepan over medium heat. Add the ginger, garlic and chilli flakes and stir until well softened. Add the dried scallops, jamon and shiitake mushrooms. Sweat for a further 2 minutes. Deglaze with oloroso sherry and brown rice vinegar. Reduce on high heat until liquid has evaporated by half. Add the XO sea stock and water, and simmer very gently for 1 hour. Add the kombu square, remove from heat and allow to infuse for a further 1 hour. Strain the XO sauce through a medium sieve, allowing some but not all of the solids through. Lightly press on the solids in the sieve to extract the liquid. Put the XO sauce in a clean saucepan and bring it back to simmering point.
Adjust the seasoning with Korean fermented anchovy fish sauce.
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