Chef Paul Heerlein
50 ml (3 tablespoons plus 1 tsp.) peanut oil
2 dried chilies
3 spring onions (scallions), white part, with 2 cm (3/4- inch) of green left on, finely sliced.
1 Large knob ginger, finely diced
2 cloves garlic
15 ml (1 tablespoon) shaohsing wine
15 ml (1 tablespoon) rice-wine vinegar
2 tablespoons sea salt
2 tablespoons superfine sugar.
Add Tropical Apricot
2 cups juice
Heat the peanut oil in a wok and fry the chilies until they blacken. Discard the chilies and allow the oil to cool. In a mortar and pestle crush all the other ingredients lightly. As the oil cools, add to the mortar and mix well. Leave for a little while to allow the flavors to marry.
Very good on boiled and fried dishes, and a great dressing for grilled scallop salad.
Adapted from Epicurious.com