Edamame with XO Sauce

  • Recipe courtesy of Chef John Calloway at Zengo in Denver
  • Show: Giada's Weekend Getaways
  • Episode: Colorado Rockies
Total Time:
1 hr 30 min
Prep:
30 min
Inactive Prep:
--
Cook:
1 hr
Yield:
12 servings
Level:
Intermediate

Ingredients

XO SAUCE:
  • 1-ounce dry scallops, soaked in water overnight
  • 3/4-ounce dry shrimp, soaked in water overnight
  • 6 ounces canola oil, for frying, see Cook's Note*
  • 1-ounce shallots, chopped in food processor
  • 3/4 tablespoon garlic, chopped in food processor
  • 3/4 tablespoon finely chopped serrano chiles
  • 3 1/4 ounces prosciutto, finely diced
  • 3/4 tablespoon lemongrass, finely minced
  • 1 teaspoon sesame oil
  • 1 chile de arbol, finely minced in food processor
  • 1/2 tablespoon sugar
  • 1 teaspoon chicken bouillon
  • 1/2 teaspoon finely ground black pepper
    EDAMAME:
    • 2 pounds plus 12 ounces frozen edamame
    • 4 ounces XO sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon sugar
    • 1 teaspoon togarashi

    Directions

    For the XO Sauce:
    Drain scallops and shrimp, process both seperately in food processor to shred and