Chinese XO sauce

Ingredients

2	Chillies, chopped
1	Onion, peeled and diced
3 cloves	Garlic, peeled and finely chopped
½ tsp	Ginger, peeled and grated
1 Tbsp	Shrimp paste
100 g	Dried scallops, conpoy (Main)
100 g	Dried scallops, conpoy (Main)
25 g	Ham, diced
½ cup	Tomato sauce
2 Tbsp	Dark soy sauce
1 Tbsp	Worcestershire sauce
1 Tbsp	Molasses
½ Tbsp	Brown sugar

Directions

1. In a saucepan, heat a little oil over medium heat and sweat the chillies, onion, garlic and ginger until cooked through. Add the shrimp paste and cook out.
2. Add the conpoy and ham, cook for a further four minutes.
3. Add the tomato sauce, soy sauce, Worcestershire sauce, molasses and brown sugar. Reduce slightly.
4. Add water to obtain a sauce consistency and cool. Toss with prawns, tofu and steamed mussels.