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
2 pounds plus 12 ounces frozen edamame
4 ounces XO sauce
1 tablespoon oyster sauce
1 tablespoon sugar
1 teaspoon togarashi
*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.
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