Recipe courtesy of John Calloway
Episode: Colorado Rockies
Print
Edamame with XO Sauce
Total:
1 hr 30 min
Prep:
30 min
Cook:
1 hr
Yield:
12 servings
Level:
Intermediate
Total:
1 hr 30 min
Prep:
30 min
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 separately in food processor to shred and chop. Or they can be chopped by hand. Beginning with scallops, place in oil and cook until lightly browned, strain. Continue with this procedure with; shrimp, shallots, garlic, serrano chiles. When it comes time to cook the prosciutto, this will take a bit longer as you will want to render this until almost crisp as with bacon. Add remaining ingredients and mix well.

This is best if used the following day so all the flavors may come together. This recipe can be made in large quantities and used at later dates. Can be stored in the refrigerator for up to 1 month. Can also be frozen.

For the Edamame:

In a pot of boiling water, blanch the edamame, strain. In a wok/saute pan with a small amount of cooking oil, saute cooked edamame with remaining ingredients and toss vigorously. Serve immediately.

Cook's Note

*In a large sauce pot over medium heat add canola oil. Each ingredient will be fried or rendered in this pot. Each time an ingredient is cooked, it should be completely strained from the oil and the oil returned to the pot for the next batch. Careful not to burn anything as you will want to use the oil in the final product to add flavor. If anything is burned then this will impart a bitter flavor. After each ingredient is cooked they can mixed into a common container.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Basic Edamame

Recipe courtesy of Alton Brown

Edamame Dip

Recipe courtesy of Alton Brown

Edamame Salad

Edamame "Hummus"

Recipe courtesy of Ellie Krieger

Roasted Edamame Salad

Recipe courtesy of Alton Brown

Dry Roasted Edamame Brittle

Recipe courtesy of Alton Brown

Spicy Tofu and Edamame Beans

Recipe courtesy of Ching-He Huang

On TV

Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Unwrapped 2.0

3:30pm | 2:30c

Choccywoccydoodah

4:30pm | 3:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here