Method

• 1.
  For the XO sauce, place the conpoy and dried shrimp in separate bowls. Divide the rice wine between the bowls and a set aside in the fridge for 24 hours to soak.
• 2.
  Place the conpoy in a small heatproof bowl set within a steamer, or over a saucepan of boiling water and steam for 15 minutes. Remove from the steamer and set aside to cool. When cool enough to handle, shred into fine strands using your hands or a spoon and set aside.
• 3.
  Remove the dried shrimp from the bowl, reserving soaking liquid. Place shrimp in a mortar and pestle and pound until broken down slightly.
• 4.
  Heat the oil in a large heavy-based saucepan over medium-high heat. Add the chilli, ginger and garlic and cook, stirring occasionally, for 5 minutes or until softened. Add the speck and black beans, reserved shrimp soaking liquid and stir to combine. Add the shrimp and shredded conpoy. Increase heat to activate the flavours, then turn heat down to low. Simmer for 1 hour, stirring every 5 minutes, or until rich and flavoursome. The XO should be a beautiful deep red colour and very aromatic.
• 5.
  Place the dried vermicelli noodles in a large bowl and cover with cold water. Soak for 30 minutes or until softened slightly but still with bite.
• 6.
  Drain through a sieve and transfer to a large bowl. Add 400g of the XO sauce along with the oyster sauce and mix well to coat the noodles.
• 7.
  Lay the scallops out on a small tray and top with the XO noodles, making sure you have a good amount of the XO ingredients in there.
• 8.
  Steam for 4-5 minutes until the noodles are soft and the scallops are just cooked. Transfer onto a serving plate and scatter with coriander leaves to serve.