Ginger and Shallot Oil

                        Chef Paul Heerlein

 

                 

Quantity Ingredients

                  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

                                          2cups juice

 

 

Procedure.

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