This dish was created as a side dish, with a slightly different take on the classic ‘sprouts ‘n’ bacon’ we are so used to seeing. The scallops and shrimps add a more premium feel to the dish. With the Asian influence fitting with the Pan-Asian scene so popular today.
Preparation:
Cooking: 25 minutes (Prep & Cooking Time)
Serves: 1-2 people
Ingredients
- 250g x sprouts, peeled, washed and halved
- 1 x scallop, small diced
- 25g x brown peeled shrimps, finely chopped
- 50g x pancetta, finely sliced
- 1 x small shallot, finely diced
- 1 x red chilli, deseeded and finely diced
- 2 x garlic clove, minced
- 100ml x Shaoxing wine
- 100ml x reduced chicken stock
- 200ml x vegetable oil
- 1 x pinch chilli flakes
- 1 x dash fish sauce
- 1 x tablespoon light soy sauce
- 1 x tablespoon dark brown sugar
Method
Bring the oil to a medium-high heat in a wok
Add the scallops and cook for 30 seconds
Add the shrimps and cook for 30 seconds
Add the pancetta and cook until golden brown
All the while, constantly stirring and scraping anything stuck to the bottom of the wok (this is very important otherwise your sauce will taste burnt.
Add the shallots and cook until slightly golden
Add the chilli and cook for 1 minute
Add the garlic and cook for 30 seconds
Take off the heat and let cool slightly
Add the wine and put back on the heat and reduce by half
Add the chicken stock and reduce by half
Stir in the chilli flakes, fish sauce, soy sauce and brown sugar
Season to taste (be careful it will be very hot due to the oil content)
Set aside.
Roast the sprouts face side down until golden brown, turn them over and add the X.O, whilst turning the heat down, get an equal amount of solids and oil in there.
Cook until the sprouts are cooked but still have bite, serve immediately.
