2 cups Peanut Oil (Vegetable Oil cab be substituted)
3 ounces Chinese Dry Aged Ham (Prosciutto, Speck, Country Ham, or Bacon can be substituted)
1/2 cup Shaoxing Wine (Dry Sherry can be substituted)
1-1/2 cups Chicken Stock
1/4 cup Oyster Sauce
2 Tablespoons Soy Sauce (gluten free if preferred)
2 Tablespoons Brown Sugar
2 each Star Anise
Crispy Potato Stir Fry
2-1/2 pounds Frozen Shoestring Fries
1 Tablespoon Sesame Oil
1/2 cup XO Sauce
1/2 Tablespoon Potato Starch
1/2 cup Chicken Stock
2 Tablespoons Chili-Garlic Sauce
1 Tablespoon Soy Sauce (gluten free if preferred)
1/2 cup Green Onions, chopped
2 Tablespoons Sesame Seeds
Prep Time: 60min | Cook Time: 90min
Place shrimp and scallops in separate medium microwave-safe bowls and cover with at least 2 inches of boiling water. Set aside to soak for a minimum of 1 hour or up to 2 hours. (Alternatively, you can soak the shrimp and scallops in cold water overnight in the refrigerator.)
Drain shrimp completely. Drain scallops, leaving 2 tablespoons (30ml) soaking water along with the scallops in the bowl. Cover bowl with a microwave-safe plate and microwave on high heat until scallops are tender and easily break apart when pinched between your fingers, about 3 minutes.
Drain scallops of remaining liquid and transfer them to the bowl of a food processor. Pulse scallops 7 times, until just broken into thin strands, then transfer back to their original bowl. Add shrimp to food processor and pulse 10 times, until coarsely chopped. Transfer shrimp back to their original bowl. Finally, combine garlic, shallots, ginger, and Thai chilies in food processor bowl and pulse 12 to 15 times, until finely chopped but not puréed. Set mixture aside.
In a large Dutch oven, heat vegetable oil over medium-high heat until shimmering. Add ham and cook, stirring frequently with a heat-resistant spatula or wooden spoon, until ham is crisp, 3 to 5 minutes.
Add scallops to pot and continue to cook, stirring frequently to separate strands, until scallops are lightly golden, 3 to 5 minutes. Add shrimp and continue to cook, stirring frequently, until seafood is a deep golden color, 7 to 10 minutes. The oil in the pot will be very bubbly during this stage, making it difficult to see what is going on in the bottom of the pot, so you will need to occasionally use your spatula or a slotted spoon to pick a spoonful of the mixture up out of the oil to check its color.
Add vegetable mixture to pot and continue to cook, stirring frequently, until vegetables are golden brown and fond begins to form at the bottom of the pot, 8 to 10 minutes. Add ground dried chilies and cook until aromatic, about 30 seconds. Deglaze with Shaoxing wine, scraping up any brown bits stuck to the pot.
Stir in chicken broth, oyster sauce, soy sauce, brown sugar, and star anise and continue to cook at a rapid simmer until mixture is thickened and most of the liquid has been absorbed into the sauce, leaving a thin layer of bubbling oil on the surface of the pot, 12 to 15 minutes. Remove from heat. Once XO sauce has cooled, divide into jars and store in the refrigerator for up to 1 month. Bring to room temperature before using.
Heat a fryer to 375°F (180°C), fry the fries until they are golden and fully cooked about 4-5 minutes. Keep warm while heating the sauce.
In a large sauté pan, heat the sesame oil over medium high heat and add the XO sauce. Combine the potato starch with the chicken stock and add to the pan, whisking until the XO is well mixed with the chicken stock and the mixture is slightly thick. Remove from the heat and add the chili garlic sauce and the soy sauce.
Toss the crispy fries in the XO flavored sauce and garnish with the green onions and the sesame seeds.
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