I want to make an "XO" sauce for my parents for Christmas, but I want to use abalone and lobster as the main (seafood) ingredients.
I've found a recipe online, but I wanted to see of anyone on here has any insights or tips.
In particular, I'm thinking the abalone could be difficult. I'll need to dry it to concentrate the flavors but it needs to be not tough. I was thinking of grinding it to a paste, then spreading the paste on a fine screen and drying it in an oven. Or I can tenderize it whole or in chunks, smoke it, then grind it and dry it. What do you guys think?
The new book by Eileen Yin-Fei Lo, Mastering the Art of Chinese Cooking, has a recipe for XO sauce that uses dried scallops and shrimp. You can buy dried abalone (I've seen them in NY Chinese stores) but it is very very expensive. I would think you could sub the abalone for the dried scallops in the Lo recipe. Have never seen dried lobster, expect you need to use all dried ingredients in this sauce.