Edamame with XO sauce

For the XO Sauce:

1) Drain the scallops and prawns and chop into small pieces.

2) Beginning with scallops, place in oil and cook, until lightly browned, and strain. Continue with this procedure with the prawns, shallots, garlic and Serrano chillies. When it comes time to cook the prosciutto, this will take a bit longer as is should be rendered until almost crispy. Add the remaining ingredients and mix well.
The sauce benefits from being allowed to settle and infuse for 24 hours. If made in large quantities, it can either be stored in the refrigerator for up to 1 month or can also be frozen.

*Cook's Note: Heat the canola oil in a large deep fryer, over medium heat. Each ingredient will be fried or rendered in this pan. Each time an ingredient is cooked, it should be completely strained from the oil and the oil returned to the pan for the next batch. Be careful not to burn anything as the oil will be required in the final dish, to add flavour. If anything is burned this will produce a bitter flavour. After each ingredient is cooked they can be kept together into a common container.

For the Edamame:

1) In a saucepan of boiling water, blanch the edamame and strain through a colander.

2) Heat a small amount of cooking oil in a wok and saute the cooked edamame with remaining ingredients, toss vigorously and serve immediately with the XO sauce.