Lazy XO sauce

Makes 10

For the custard

• 30g small dried prawns
• 2 dried chillies
• 2 tsp shaoxing wine
• 200g vegetable oil
• 40g prosciutto
• 8 cloves garlic
• 4 shallots
• 3 red chillies
• 2 tbsp oyster sauce
• 2 tbsp brown sugar
• 0 Fried milk

For the batter

• 450g milk
• 4 egg yolks
• 50g cornflour
• 50g caster sugar

• 2 tsp baking powder
• 50g cornflour
• 0.5 tsp salt
• 250g cold sparkling water
• 0 Vegetable oil
• 0 Plain flour

Step 1
Place the prawns, dried chillies and shaoxing wine in a heat-proof bowl.

Step 2
Fill with enough water to just cover, approximately 100ml.

Step 3
Microwave on high for one minute, remove from microwave and rest on the bench for 10 minutes, for the prawns and chillies to rehydrate.

Step 4
Strain and reserve the water.

Step 5
Place the rehydrated prawns and chillies into a food processor with the prosciutto and blitz until the mixture resembles breadcrumbs.

Step 6
In a large pot, heat the oil on a medium heat and gently fry the garlic, shallots and fresh chillies until fragrant.

Step 7
Add the ground prawn/prosciutto mix and continue to fry, stirring constantly for five or so minutes.

Step 8
Carefully add the reserved water with a pinch of salt.

Step 9
Cook on a low heat for 25-30 minutes until the water has completely evaporated.

Step 10
Add the oyster sauce and brown sugar, and cook for 10 more minutes.

Step 11
Remove from heat, and allow to infuse overnight before use.

Step 12
Eat each batch immediately after frying.

Step 13
If left to sit, they will go soggy.

Step 14
Whisk half of the milk with the cornstarch until it is completely dissolved and free of lumps.

Step 15
Add in the egg yolks and whisk thoroughly to combine.

Step 16
Heat the remaining milk in a medium pan and add the sugar.

Step 17
Stir gently to dissolve the sugar on medium heat, until the milk is just about to boil.

Step 18
Gently pour the hot milk into the egg mixture, while whisking continuously with your dominant hand.

Step 19
Do this a little bit at a time until fully combined.

Step 20
Return the mixture into the pan, and bring to boil over medium heat.

Step 21
Use a rubber spatula to stir until the mixture thickens, about two to three minutes.

Step 22
Take care to keep the sides of the pot clean by scraping the sides down as you stir.

Step 23
Immediately pour the mixture into a 10cm by 15cm baking pan, lightly greased with oil.

Step 24
Cover the surface with baking paper and smooth flat.

Step 25
Refrigerate for at least 4 hours to set completely.

Step 26
Make the batter by combining the dry ingredients, and adding the sparkling water, a little at a time, and whisking until smooth.

Step 27
Fill a deep pot with oil, at least 1/3 full and heat to 180C.

Step 28
Gently prise the set custard away from the baking pan on to a cutting board, and cut into 10 even pieces.

Step 29
Dust half the custards in plain flour, and coat evenly in the batter.

Step 30
Gently tap off the excess and deep fry for two to three minutes until golden.

Step 31
Turn the custards frequently to ensure even cooking.

Step 32
Remove using a slotted spoon, and drain the excess oil on a stainless steel rack.

Step 33
Repeat with the rest of the custards, and serve immediately.