Ingredients:
150 g fresh red chillies
250 g dried scallops (conpoy)
150 g garlic, minced
150 g shallots, fresh, chopped
100 g tiny dried shrimp - "hae bi"
50 g Chinese ham or Yunnan Ham or Jinhua Ham, steamed and
diced
50 g salted fish, diced
25 g large dried shrimp
1/2tbsp coarsely ground pepper
25 ml brandy
Instructions
1. Seed and wash chillies. Briefly stir fry over low heat until
heated through. Remove from heat and drain. Dry in the sun for 2-3
days, until completely dried. Alternatively, u can buy
dried chillies to replace
2. Wash and clean conpoy. Soak in water for 2-3 hours, then steam
for 3 hours until soft. Cool. Finely shred the conpoy by hand.
Reserve the "conpoy stock" from the steaming, to be used
later.
3. Soak the tiny shrimp in water for 3 hours. Drain and mince
finely.
4. Heat 4 bowls of oil over high heat. Add garlic, shallots and
tiny shrimp and fry until the mixture stops steaming.
5. When the mixture stops steaming, add chillies, ham and fish and
continue to cook until chillies become translucent.
6. Add conpoy and shelled dried shrimp and pepper and reduce heat
to low. usually, i will slowly fried until the conpoy until
they ar kinda "crispy"
7. Add brandy and adjust seasoning. Continue to cook until only a
little steam rises from the mixture. Remove from the heat and allow
to cool.
8. Place in a container and seal. Store in refrigerator.
Note: This is my own version " a mix and match" from 2-3 recipes
and with a few refinement of my own.
