Place the XO paste in a fry pan and cook it out slowly until the raw flavour has gone, about 30 minutes to one hour.
Steam the pippies in water or stock until they just open.
Add four tablespoons of the XO sauce and toss through.
To make the XO sauce, blend the chillies, ginger, garlic, salt and sugar to a fine paste with enough vegetable oil to well cover the ingredients.
Finish with the sliced shallot.
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