A spicy, dense, and granular Hong Kong condiment made with dried scallops, dried shrimp, dried fish, cured ham, chili, onion, and garlic slowly confited in oil.
Ingredients
- 80 g Chinese dried scallops (conpoy)
- 70 g shelled dried shrimp
- 35 g Chinese dried salted fish
- 60 g cured Jinhua ham
- 1 piece yellow onion
- 3 pieces shallots
- 8 cloves fresh garlic
- 4 pieces fresh red chilies
- 12 g Chinese dried red chilies
- 280 ml peanut oil
- 2 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tsp granulated sugar
- 1/2 tsp fine salt
- 1 pinch ground white pepper
Method
- Separately rinse the dried scallops, dried shrimp, and dried fish under a gentle stream of cold water to remove excess salt and surface dust. Place them in separate bowls, cover with warm water at about 140 °F (60 °C), and let soak for 45 minutes until pliable to the touch; the scallops should easily crush and shred into distinct strands between your fingers.
- Thoroughly drain the rehydrated seafood, then press firmly in a clean kitchen towel for 1 minute to squeeze out as much water as possible. This is essential: if the ingredients remain wet, they will boil in the oil instead of gently frying.
- Shred the scallops with your fingers into fine strands about 1 to 2 mm thick. Finely chop the shrimp and dried fish with a knife into small, irregular 2 to 3 mm flecks, without turning them into a paste.
- Prepare the aromatics: finely dice the onion and shallots into 2 mm pieces, mince the garlic, and seed then finely mince the fresh chilies. Using kitchen shears, cut the dried chilies into small 3 mm pieces, shaking out most of the seeds.
- Pour the peanut oil into a heavy-bottomed pot and heat over medium-low heat until it reaches 285 °F (140 °C). Add the onion and shallots, then sweat for 10 minutes, stirring regularly: they should turn translucent and lightly golden without browning, maintaining a gentle, steady sizzle.
- Add the garlic, fresh chilies, and dried chilies. Continue cooking over very low heat, keeping the oil between 255 °F and 265 °F (125 °C to 130 °C), for 6 to 8 minutes until the garlic turns pale golden and the oil takes on a glossy, orange-red hue.
- Add the finely diced Jinhua ham. Saute gently over low heat for 5 minutes: the edges should firm up and become slightly crisp under the spatula with a characteristic dry sizzle.
- Add the shredded scallops, dried shrimp, and dried fish. Stir thoroughly to coat all the solids in the oil. Cook over low heat between 250 °F and 260 °F (120 °C to 125 °C) for 20 minutes, scraping the bottom of the pot constantly: the seafood should turn golden, become crispy without hardening, and develop a deep amber color.
- Deglaze by pouring the Shaoxing wine down the hot sides of the pot. Let it reduce vigorously for 2 minutes until the alcohol has completely evaporated, then stir in the light soy sauce, sugar, salt, and ground white pepper.
- Continue cooking over very low heat at 230 °F (110 °C) for another 10 minutes: the sauce should form a dense, glossy, confited mixture with a distinct layer of red oil floating about 5 mm above the crumbly solids. Stir constantly to prevent sticking.
- Remove from the heat and let cool and rest in the pot off the heat for 20 minutes until the temperature drops below 105 °F (40 °C). Taste to check the salt balance and adjust if needed.
- Transfer the sauce to a scalded, dry glass jar, making sure the solids are completely submerged under at least 1 cm of protective red oil. Seal tightly and refrigerate for at least 12 hours before serving so the flavors meld completely.
- Serve at room temperature as a condiment, by the spoonful, alongside steamed rice, stir-fried noodles, or dim sum.
Nutrition
Per serving
- Energy
- 316.6 kcal
- Protein
- 19.68 g
- Carbohydrate
- 8.32 g
- Fat
- 22.89 g
- Fibre
- 1.98 g
- Calcium
- 25.9 mg
- Iron
- 1.06 mg
- Magnesium
- 25.87 mg
