Soak the scallops and prawns in water for a few hours to rehydrate them, then strain dry and blitz along with the shrimp paste, bacon, chillies, ginger and garlic until a thick paste forms.
Take a medium-sized saucepan and cook off the shallots in the butter, add the paste and cook out until golden. Finish off with soy and season to taste. Set aside until you’re ready to sauté the mushrooms.
Place a small pot over the lowest heat possible. Throw in the peanuts, rice bran oil and chilli powder and cook the peanuts for 5 minutes - you’re aiming to slowly roast the peanuts in the chilli oil.
Next add the toasted sesame seeds, sweet soy, and light soy. Continue cooking slowly until the peanuts start to caramelise and the chilli powder starts to clump together. Season just before taking them off the heat, then leave them to cool until you’re ready to serve.
It’s time to sauté the mushrooms, so take a medium-sized frying pan and place it over high heat. Add a knob of butter and a touch of oil to stop it from burning and cook the mushrooms for around 3-4 minutes. When they’re almost ready, toss through a couple of tablespoons of the XO Butter. Once the mushrooms are sautéed, take them off the heat and keep them in a warm spot.
Finally, place a large non-stick frying pan over high heat. Coat the spring onions with oil and salt, and place them in the pan to char on both sides. Once the spring onions have some nice colour remove and set aside. Pop your sourdough in the toaster, and in the hot pan scramble your eggs.
It’s now time to plate. Place your toast in the middle and top the with scrambled eggs. Scatter the XO mushrooms on top of the scramble and spoon over some of the chilli roasted peanuts, finishing with the spring onion and coriander.