How to make XO sauce: Adam Liaw

Ingredients

• 50g dried scallops
• 50g dried shrimp
• 500ml vegetable oil
• 4 large red or golden eschalots (French or Asian shallots), peeled and minced
• 2cm ginger, peeled and grated
• 6 large red chillies, deseeded and minced
• 50g prosciutto, finely shredded
• 1 tsp salt
• 2 tsp caster sugar
• 1 tbsp mild Korean chilli powder
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 500g spaghetti
• 600g pipis or clams
• ½ cup olive oil
• 5 garlic cloves, sliced
• 1 bird’s eye chilli, finely sliced
• 1 cup white wine
• ¼ cup Classic XO sauce
• ½ cup finely shredded parsley