Ginger and Shallot Oil
Chef Paul Heerlein
50ml (3 tablespoons plus 1 tsp.) peanut oil
2 dried chilies
3 spring onions (scallions), white part, with2 cm (3/4- inch) of green left on,finely sliced.
1Large knob ginger, finely diced
2 cloves garlic
15ml (1 tablespoon) shaohsing wine
15ml (1 tablespoon) rice-wine vinegar
2tablespoons sea salt
2tablespoons superfine sugar.
Add Tropical Apricot
Heat the peanut oil in a wok andfry the chilies until they blacken. Discard the chilies and allow the oil tocool. In a mortar and pestle crush all the other ingredients lightly. As theoil cools, add to the mortar and mix well. Leave for a little while to allowthe flavors to marry.
Very good on boiled and frieddishes, and a great dressing for grilled scallop salad.
Adapted from Epicurious.com