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Jalapeño XO Sauce with Scallops and Black Rice (Thomas Lim)

Jalapeño XO Sauce with Scallops and Black Rice (Thomas Lim)
3.5 4 ratings
Prep. 10 min
Total 14 h 10 min
4 portions
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Ingredients

Jalapeño XO Sauce
  • dried scallops
    3 oz
  • dried shrimp
    3 oz
  • shaoxing rice wine
    11 oz
  • garlic cloves peeled
    6 oz
  • jalapeño chilies de-stemmed, sliced (2 in.)
    6 oz
  • Fresno chilies de-stemmed, sliced (2 in.)
    6 oz
  • canola oil
    18 oz
  • soy sauce
    3 oz
  • salt
    1 tsp
  • sugar
    1 pinch
Black Rice and Scallops
  • black rice
    4 oz
  • water
    32 oz
  • fresh ginger sliced
    ½ oz
  • fresh lemongrass in pieces (2 in.)
    1 stalk
  • baby bok choy cut in half
    9
  • fresh shiitake mushrooms in pieces
    2 oz
  • fresh sea scallops, large (U10)
    12
  • salt to taste
  • ground black pepper to taste
  • oil
    1 tbsp
  • unsalted butter
    4 tbsp
  • green onions sliced on the bias, to serve

Difficulty

medium

Nutrition per 1 portion

Protein 21 g
Calories 2000 kJ / 478 kcal
Fat 30 g
Fibre 3 g
Carbohydrates 32 g

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