Prep Details

Serves 4 to 6

Ingredients

• 1 Tablespoon canola oil

• 2 pounds Carabinero shrimp

• XO Sauce

• Matcha salt, to taste

• Lemon Aioli

Method

In a large pan over high heat, add the canola oil and shrimp. Sear the shrimp until cooked through, about 3 minutes per side. Transfer to plates or a platter and finish with a generous spoonful of XO sauce, matcha salt, and a side of Lemon Aioli.

Recipe for XO Sauce

Ingredients

• ½ cup sambal

• 3 cloves garlic, coarsely chopped

• 3 Tablespoons crispy shallot, coarsely chopped

• 2 Tablespoons finely grated bottarga

• 2 Tablespoons dried shrimp

• ¾ cup canola oil

• ¼ cup soy sauce

Method

In a blender, combine the sambal, garlic, shallots, bottarga, and shrimp and pulse until incorporated. Add the canola oil and soy sauce and blend until just incorporated but not smooth.

Recipe for Lemon Aioli

Ingredients

• 1 cup lemon juice

• 2 preserved lemons, coarsley chopped

• 1 egg yolk

• ¼ teaspoon mustard powder

• 2 cups canola oil

Method

1. In a blender, combine the lemon juice, preserved lemons, egg yolk, and mustard powder and blend until smooth. Reduce the speed to the lowest speed and slowly stream in the canola oil to make an emulsified dressing.

2. Strain the dressing through a chinois and disregard any remains, such as lemon seeds.