makes
1
prep
15 minutes
cook
5 hours
difficulty
Mid
makes
1
serves
preparation
15
minutes
cooking
5
hours
difficulty
Mid
level
Stream free On Demand
Episode 4
episode • A Girl's Guide to Hunting, Fishing and Wild Cooking • cooking • 24m
PG
episode • A Girl's Guide to Hunting, Fishing and Wild Cooking • cooking • 24m
PG
Ingredients
- 150 g dried scallop
- 50 g dried shrimp
- 100 g dried abalone
- 750 ml Shaoxing wine
- 100 g cured meat trimmings
- 2 long red chillies, deseeded
- 150 g peeled ginger
- 150 g peeled garlic
- 750 g peeled eschalot
- 900 ml neutral oil
- 90 g sugar
You will need to start this recipe one day in adavance.
Soaking time: overnight
Instructions
- Take all the dried seafood and soak it in Shaoxing wine overnight. The next day, drain it and keep the wine. In a food processor, blitz the seafood and cured meat until you obtain finely shredded pieces and set aside. Blitz the chilli, ginger, garlic and eschallot until fine pieces are obtained.
- Add everything except the sugar to a large heavy based saucepan and cook out over a low heat on the stove, stirring every couple of minutes to make sure it doesn't catch.
- Cook for up to 5 hours or until it’s reached a deep red colour and appears thick and glossy. Once it’s ready, season with sugar to taste and portion into sterilised jars. Store in the refrigerator for up to two months.
Analiese Gregory explores life at the bottom of the world in .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Episode 4
