XO Sauce

Place the scallops and shrimp in two separate containers. Soak each in 1 Tbsp. of Shaoxing, along with enough boiling water to submerge. Soak shrimp for 1 hour, scallops for at least 2.

Meanwhile, process the shallots and garlic in a food processor until minced.

Drain scallops and shrimp. Heat a steamer over high heat, then steam the scallops and ham for 15 minutes, reserving any liquid accumulating in the steaming dish.

Shred the scallops into threads using your fingers, then pulse a few times in a food processor until reduced to fine threads. Remove scallops and add shrimp, pulsing several times to form coarse crumbs. Mince the ham by hand.

Heat oil to 225F in a large wok. Add scallops and fry 5 minutes. Add shrimp and stir fry 15 minutes. Add ham and fry 3 minutes. Add chiles and fry 3 minutes.

Turn off heat and transfer mixture to a separate wok, leaving oil behind in first wok. Return oil in first wok to 225F. Fry shallots until slightly golden but not crispy.

Heat the second wok over medium-high heat. Add the remaining Shaoxing wine, soy sauce, reserved steaming juice, stock, and brown sugar. Stir to combine and simmer to reduce liquid.

Add garlic to the shallots and fry until garlic is golden and slightly crispy.

When the liquid has cooked off of the seafood mixture return it to the first wok with the garlic and shallots. Reduce heat to medium and stir to combine. Add the fish sauce and chile flakes, stirring to combine.

Serve immediately. The flavor improves with time as the flavors continue to meld.