Adam Liaw

Ingredients

• 2 cups peanut oil
• 6 large garlic cloves, minced
• 4 large red or golden eschallots, peeled and minced
• 6 large red chilies, deseeded and minced
• 50g dried scallops
• 50g dried shrimp
• 50g Jinhua ham, Yunnan or prosciutto, finely shredded
• 1 tsp salt
• 1 tsp caster sugar
• 1 tbsp chili powder (preferably Korean)
• 1 tbsp dark soy sauce