Stillwater’s steamed tiger prawn and scallop dumplings with XO dressing

For XO sauce, place dried prawns and dried scallops in separate bowls; cover prawns with 750ml cold water and scallops with 250ml cold water and refrigerate overnight to soak. The next day, place dried chillies in a bowl, cover with boiling water and stand to soften (15 minutes). Drain; finely chop (discard seeds if less heat is desired). Drain rehydrated seafood (reserve 500ml soaking liquid), pat dry with paper towel and finely chop keeping prawns and scallops separate. Heat oil in a large saucepan over medium-high heat until shimmering. Shallow-fry scallops until crisp (2-3 minutes). Strain oil through a fine sieve into a heatproof bowl and reserve. Wipe pan clean with paper towel.

Heat 125ml reserved oil in pan over medium-high heat. Add prawns, abalone, shallots and garlic; stir-fry until golden (4-5 minutes). Add prosciutto, fresh and dried chillies; stir-fry for 30 seconds. Add shrimp paste, fried scallops and reserved seafood soaking liquid; bring to the boil. Cook, stirring, for 2 minutes. Add palm sugar syrup and a large pinch of fine sea salt. Reduce heat to low and cook, stirring occasionally, until liquid has absorbed (50-55 minutes). Increase heat to medium and cook, stirring, until sauce starts to catch on base of pan (5 minutes). Remove from heat, add reserved oil, season and stir to combine. Transfer to a sterilised jar, cool and refrigerate until required. Make about 500ml. XO sauce will keep refrigerated for 1 month – the flavours will intensify over time.

For dumpling filling, finely chop half the prawns to a fine mince. Cut remaining prawns to 5mm dice. Combine minced prawns and diced prawns with remaining ingredients and 1 tsp fine sea salt
in a bowl and mix well. Refrigerate to firm (20 minutes).

Working with one wrapper at a time, place 2 tsp of filling in centre. Brush one edge of wrapper with water, fold over to form a half-moon, then press edges to seal, pushing out any air. Lightly dampen one corner with water, then bring corners together, pressing lightly to join. Place on a tray lined with baking paper, cover with a tea towel, and repeat with remaining filling and wrappers. Dumplings will keep refrigerated, wrapped in plastic wrap for up to 3 hours.

For spring onion and ginger oil, place spring onion, ginger and ½ tsp fine sea salt in a heatproof bowl. Heat oil in a small saucepan until shimmering, then pour over spring onion mixture, stir to combine and refrigerate to cool.

For XO dressing, combine all ingredients and 1 tbsp hot water in a bowl.

Steam dumplings in batches over a large saucepan of boiling water until skins are slightly translucent (3-4 minutes; alternatively, cook dumplings in boiling water until they rise to the surface).

Divide dumplings among serving bowls. Drizzle with XO dressing; spoon over spring onion and ginger oil and scatter with micro herbs and edible flowers to serve.