This is our version...
XO Sauce
Shrimp Oil
600 grams diced onion
350 grams sliced shallots
100 grams sliced garlic
25 grams minced jalapeno
5 grams salt
Marinated Seafood
Pressure Steamed Prosciutto
120 grams anchvovies in oil
30 grams yuzu kosho
Put the Shrimp Oil in a large pot set on medium heat. When the oil begins to shimmer, put the onion, shallots, garlic, jalapeno and salt in the pot. Cook the mixture, stirring occasionally, until it is golden brown and has given up most of its liquid. Add the Marinated Seafood to the pot and stir to combine. Cook until the liquid reduces by half. Add the Steamed Prosciutto and stir to combine. Continue to cook until the liquid has completely evaporated. Stir in the anchovies and cook for 5 minutes to break them down. Remove the XO sauce from heat and stir in the yuzu kosho. Let cool and then reserve in the refrigerator overnight before using or put up in small mason jars using proper canning techniques.
Shrimp Oil
600 grams olive oil
250 grams shrimp shells
50 grams jalapeno sliced
1 head of garlic peeled and smashed
Put the oil, shrimp shells, jalapeno and garlic in a pot set over medium heat. Bring the oil to a simmer and turn the heat down to low. Simmer the shells for 30 minutes until they are crispy, and the garlic is golden brown. Remove from the heat and let infuse for 10 more minutes. Strain the oil and reserve.
Marinated Seafood
700 grams shrimp peeled and minced
400 grams scallops, cleaned and broken into small pieces
50 grams smoked sun dried tomatoes, minced
100 grams mirin
100 grams soy sauce
25 grams rice vinegar
Put the shrimp, scallops, sun dried tomatoes, mirin, soy sauce and rice vinegar in a bowl and stir to combine. Put the seafood mixture into a vacuum bag and vacuum seal. Refrigerate the mixture for 2 hours.
Pressure Steamed Prosciutto
420 grams chunked prosciutto end
30 grams molasses
Put an inch of water in a 6-quart pressure cooker. Put a stainless steel bowl inside the pressure cooker. Put the prosciutto and molasses in the bowl and cook on high pressure for 30 minutes. Let the pressure dissipate naturally. When the prosciutto is cool enough to handle, break it apart into small flakes and filaments. Reserve it and its juices.
