Name: Edamame with XO sauce
Prep time: 30 min
Cook time: 60 min
Yield: 12
Cuisine: Japanese
Ingredients: For the XO sauce; 30g dry scallops, soaked in water overnight; 100g dry prawns, soaked in water overnight; 175ml canola oil, for frying, see Cook's Note*; 30g shallots, chopped in food processor; 3/4 tbsp garlic, chopped in food processor; 3/4 tbsp finely chopped Serrano chillies; 100g prosciutto, finely diced; 3/4 tbsp lemongrass, finely minced; 1 tsp sesame oil; 1 chile de arbol, finely minced in food processor; 1/2 tbsp sugar; 1 tsp chicken bouillon; 1/2 tsp finely ground black pepper; For the edamame; 1.3kg frozen edamame; 125ml XO sauce; 1 tbsp oyster sauce; 1 tbsp sugar; 1 tsp togarashi