BBQ Akoya with XO Sauce, Torched Lardo & Capers
INFO PANEL:
Time: 45 — Difficulty: Easy/moderate — Servings: 10
INGREDIENTS:
40 Leeuwin Coast Akoya, shucked and washed
10 metal skewers
2 litres vegetable stock
30 slices of smoked lardo
Lilliput capers
Blow torch
1/2 cup dried scallops
1/2 cup roasted, dried prawns
1/2 cup ginger, roughly chopped
1/2 cup garlic, roughly chopped
5 red chilli, roughly chopped
2 large red onions, roughly chopped
1 cup charcuterie off cuts, minced down
1/2 cup soy sauce
125ml Shaoxing wine
1/4 cup brown sugar
1 cup peanut oil
Method:
- Shuck Akoya and wash thoroughly.
- Heat stock to a simmer, poach the Akoya 10 at a time for 1 minute, place on a tray lined with a kitchen cloth and place straight in the fridge to cool. Toss in a little oil once cooled.
- Thread 4 Akoya onto a metal skewer, BBQ skewers on high for around 1 minute.
- Place lardo on top, 3 pieces per skewer and blow torch until smokey and melted.
- Spoon some XO on the plate, place skewer over the XO, sprinkle with lillput capers.
- In a wide pan, heat the oil.
- Meanwhile, throw everything except soy, Shaoxing wine, brown sugar and charcuterie off cuts into a food processor. Blitz on high until smooth.
- Add to a very hot pan and cook for 3-5 minutes. Add the charcuterie and combine well. Add liquids, bring down to a medium heat and simmer for 30 minutes. Add sugar and cook down on simmer for another 30 minutes.
- Alternatively, you can buy ready made XO sauce in an Asian supermarket.
