1. For the XO, in separate bowls, soak the dried scallops and shrimps in 1/3 cup of warm water for 2 hours, then drain. Put the scallops on a heatproof plate, then place in a bamboo steamer, cover with the lid and steam over a saucepan or wok of rapidly boiling water for 10 minutes. Remove the scallops from the steamer and, while they are still warm, shred them with your fingers, separating all the fibres.

2. Pound the shrimp using a mortar and pestle or process in an electric spice grinder until finely ground. Place all the remaining ingredients, except the spring onions, in a small, heavybased saucepan and cook over a low heat, stirring occasionally, for 45 minutes or until the sauce loses its raw taste and turns a deep red colour. Remove from the heat and leave to cool, then stir through the spring onions.

3. Cook the noodles in salted boiling water till al dente, about 1-2 minutes, then refresh in iced water and drain well. Blanch the garlic chives in salted boiling water for about 10 seconds, until just wilted, then refresh in iced water and drain well.

4. In a large bowl, stir the sugar in the soy sauce until it dissolves, then whisk in peanut oil. Add cold noodles and toss through until well coated. Add XO sauce, garlic chives, bean sprouts and roughly torn prosciutto, and combine well. Place in the middle of a platter, top with julienned spring onions and serve immediately.