AT A GLANCE
"A nod to the old 'shrimp on the barbie' cliché. I love clichés," says Shaun Kelly. "Don't worry if there's too much XO sauce - it keeps well and does a good job of making most things better. Peel the prawns or leave the shells on - I prefer them shell on, but it's your call." Start a day ahead to soak the prawns and scallops.
|01||For XO sauce, soak prawns and scallops in separate bowls overnight in 125ml cold water, then drain, reserving liquid, and finely chop prawns and shred scallops. Heat oil in a wok over medium-high heat, add prawns and stir-fry until golden (1-2 minutes). Transfer to a bowl with a slotted spoon. Add scallops and stir-fry until golden (1-2 minutes). Remove with a slotted spoon and add to prawns. Add garlic and shallot to oil and stir-fry until just coloured (2-3 minutes), then transfer to prawn mixture with a slotted spoon. Add saucisson and chillies to wok, fry for a moment, then add shrimp paste, prawn mixture and reserved soaking liquid (be careful, hot oil will bubble and spit) and stir occasionally until fragrant and almost all the water evaporates (25-30 minutes). Stir in bottarga, transfer to a sterilised jar (see cook’s notes p192), cool and refrigerate until required. Makes about 375ml. XO sauce will keep for up to a month.|
|02||Soak bamboo skewers in water for 20 minutes and heat a barbecue to hot. Thread prawns onto skewers, brush with oil from the top of the XO jar and marinate for 30 minutes, then grill until pink (5-6 minutes). Serve with more XO sauce.|