Servings: 1 cup
Ingredients
- 1/2 cup dried shrimp rehydrated and finely chopped
- 1/4 cup dried scallops rehydrated and shredded
- 1 cup avocado oil
- 4 shallots finely diced
- 6 cloves garlic finely diced
- 3 tbsp Sichuan chili flakes
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp allulose or preferred keto sweetener
Instructions
- Heat the avocado oil in a wok over medium heat. Add shallots and garlic, cooking gently until golden and fragrant, 8-10 minutes.
- Add the dried shrimp and scallops, stirring frequently, and cook 15-20 minutes over low heat until deeply fragrant and slightly crisp at the edges.
- Stir in the chili flakes, soy sauce, Shaoxing wine, and allulose. Simmer gently 5-10 minutes more, stirring often to prevent sticking.
- Cool completely before transferring to a jar, making sure the sauce is fully covered by oil. Keeps refrigerated for up to a month.
Notes
Makes about 1 1/2 cups. Keep the heat low throughout - this sauce is built on slow rendering, not searing, and rushing it burns the aromatics before the seafood dries out properly.
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