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Ingredients:
150 grams fresh red chilis
250 grams dried scallops (conpoy)
150 grams
garlic clove, minced
150 grams onion, finely diced
100 grams tiny dried shrimp (unshelled variety)
50 grams Jinhua ham (you can substitute Smithfield
ham or proscuttio)
50 grams salted cured fish
25 grams large dried shrimp (shelled variety)
1/2 tbsp coarsely ground black pepper (mix with
ground Szechuan peppercorn if desired)
Directions:
Wash and remove the seeds and stems from the
chilies. Heat wok on low and add oil for
stir-frying. When oil is ready, add the chilies.
Stir-fry until they are heated through.
Remove the chilies from the heat and drain. Dry in
the sun until completely dried (about 2 - 3 days).
Reconstitute conpoy (dried scallops) by soaking in
water for 2-3 hours, then steaming for 3 hours until
soft. Reserve the liquid accumulated as a result of
steaming. When cooled, finely shred the conpoy by
hand.
Soak the tiny shrimp in water for 3 hours. Drain the
shrimp and mince finely.
Finely dice ham into 2mm cubes. Dice fish into 3mm
cubes.
Heat wok on high heat and add up to 2 - 4 cups* oil
for frying. Add
garlic, onion, and tiny shrimp and
fry until the mixture stops steaming? At that point
add the chilies, ham, and fish, and continue to cook
until chilies become translucent. Add the conpoy and
shelled dried shrimp and ground black pepper and
turn the heat down to low. Continue to cook until
only a little steam rises from the mixture. Remove
from the heat and cool. Store in a sealed container
in the refrigerator.
*1 bowl = approximately 1 cup. In this recipe I
would recommend starting with a smaller amount of
oil and increasing as desired for taste.
More great Chinese sauce and condiment recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking".
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