Homemade XO Chinese Sauce

• 1 1/3 cups Chinese sausage
• 1/4 cup house-dried scallop
• 1/4 cup house-dried Maine shrimp
• 1/4 cup house-dried crabmeat
• 1/2 cup minced ginger
• 1/2 cup minced shallot
• 1/2 cup minced garlic
• 1/2 tablespoon crushed red pepper
• 3 tablespoons fermented bean paste
• 3 tablespoons soy sauce
• 1/2 cup sesame oil

1. Cover the dried seafood with boiling water and rehydrate overnight in the refrigerator.
2. The next day, drain the water from the seafood.
3. Render the fresh sausage carefully, going for a deep golden brown without burning.
4. Pour off the fat except for 1/2 cup.
5. Meanwhile, puree the seafood in a food processor until finely chopped.
6. Reserve.
7. Once the sausage has caramelized, add the red pepper and cook 30 seconds, then add remaining ingredients including the reserved 1/2 cup sausage fat (but not the sesame oil) and cook very slowly, stirring frequently.
8. The idea is to lightly caramelize the entire mixture slowly over 20-45 minutes.
9. Once desired coloration has been achieved, add sesame oil.
10. Combine well and adjust seasoning.

chinese sausage, shrimp, crabmeat, ginger, shallot, garlic, red pepper, fermented bean paste, soy sauce, sesame oil

Taken from www.foodrepublic.com/recipes/homemade-xo-chinese-sauce-recipe/ (may not work)