Step 1

Soak dried scallops and dried prawns separately in 125ml hot water each until plump (preferably overnight).

Step 2

Drain scallops (reserve soaking water), tear them into fine shreds, pat dry on absorbent paper and set aside. Drain prawns (reserve water), chop them finely and set aside.

Step 3

Heat half the oil in a wok or large saucepan over medium-high heat, add scallops and deep-fry until very crisp (1-2 minutes; cover with lid as they may spit). Drain well, reserve oil. Wipe out wok with absorbent paper, add reserved oil and remaining oil and return to medium heat.

Step 4

Add garlic, shallots and dried prawns and stir continuously until golden brown (4-5 minutes).

Step 5

Add jamón, fresh chilli and dried chilli, fry for a few seconds (be careful, it may burn easily), then add shrimp paste, fried scallops and reserved scallop and prawn water and stir continuously for a few more seconds.

Step 6

Add remaining ingredients and a pinch of salt and stir occasionally until fragrant and water has completely evaporated (20-30 minutes). Remove from heat, strain (reserve oil), transfer solids to a sterile jar, then pour in enough reserved oil to cover. Makes about 2 cups. XO sauce will keep refrigerated in a sealed container for 1 month.