Ginger and Shallot Oil

                        Chef Paul Heerlein



Quantity Ingredients

                  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