|Napa cabbage||1 each|
|Club House La Grille Korean Style BBQ Seasoning||1 cup|
|Club House Coriander Seed, Ground||1 tsp|
|Spiced Chicken and Scallop XO Sauce|
|Chicken thighs, chopped||2 piece|
|Scallops, dried||50 g|
|Shrimp, dried||75 g|
|Red bean paste||400 g|
|Oyster sauce||200 g|
|Thai chilis||21 g|
|Red shallots, peeled and minced||350 g|
|Ginger, peeled and finely chopped||75 g|
|Peanut oil||1000 g|
|White sugar||50 g|
This recipe was created for Club House for Chefs by: Adam Hynam-Smith, Chef Owner of Dispatch Restaurant in St. Catherines.
For the Scorched Cabbage: Trim cabbage back to the heart and reserve outer leaves. Quarter the cabbage heart. Season with La Grille Korean Style BBQ Seasoning. Cure overnight. Lightly oil and char the cabbage over a grill.
For the Spiced Chicken and Scallop XO Sauce: Finely chop chicken. Soak dried prawns and scallops in wine for one to two hours. Finely chop soaked prawns. Slice or shred the soaked scallops. Mince the Thai chilis, garlic, shallots and ginger. In a heavy-based pot, heat peanut oil. Add minced shallots and ginger. Gently fry for two to three minutes. Add the garlic and lightly fry. Then add the chilis and gently fry for two minutes. Next, add dried shrimp, red bean paste and oyster sauce. Stir to combine the ingredients. Add sugar and simmer until dark and caramelized. Remove from heat and cool to room temperature. Store in an airtight container in the fridge.
For Serving: Place cabbage on a plate fanning the leaves out slightly. Garnish generously with XO sauce, coriander and herbs. Finish with lime juice and serve.