EDAMAME WITH XO SAUCE

Edamame with XO Sauce image

Provided by Food Network

Time 1h30m

Yield 12 servings

Number Of Ingredients 18

Previous Next

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

Steps:

For the XO Sauce:
Drain scallops and shrimp, process both separately 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.
For the Edamame:
In a pot of boiling water, blanch the edamame, strain. In a wok/saute pan with a small amount of cooking oil, saute cooked edamame with remaining ingredients and toss vigorously. Serve immediately.