I ’ m actually excited to share this recipe nowadays. Having conquered some key sauce recipes on the web log so far––like Homemade Chili Oil, Chiu Chow Sauce, Ginger Scallion Sauce ––there ’ s been a reasonably long wind-up to mastering this most beloved of condiments : XO SAUCE .
Let ’ s speak about it.
Reading: How to Make XO Sauce
What Is XO Sauce?
XO Sauce is an iconic condiment hailing from Hong Kong, made from dried seafood ( namely, dried shrimp and scallops, AKA “ conpoy, ” piquant Jinhua ham, shallots, garlic, chili, and vegetable oil .
It may sound odd, but it is, in fact, epically delicious and an explosion of umami delectability that you ’ ll want to slather on literally anything and everything you can find .
Why Is It Called “XO?”
The quality and depth of flavor of XO sauce is apparent in its name. “ XO ” is actually a Hong Kong shorthand for high-quality, prestige, and luxury. Think about the price of fresh runt and scallops, and then think about taking all of that juicy seafood, drying it, and then making it into a jar of sauce .
It ’ second no wonder that little 8-ounce jars of this XO sauce start at around $ 25-30 USD and can cost much a lot more than that depending on the choice of the seafood used and how fancy pantsy you want to feel wherever you ’ rhenium buy it .
fair 1 lebanese pound of dry medium-sized scallops or conpoy will run you upwards of $ 100. If you want the more lush big dried scallops, it ’ ll be even more. And the Jinhua overact, made in the city of Jinhua in Zhejiang province ( similar to how Champagne is only Champagne if it comes from the Champagne region of France ) is pretty special besides .
Given the dignity of making this sauce–you better not mess up your expensive dried seafood draw. My mother was flying to convey the badness ( read : $ $ $ $ $ ) of embarking on an XO travel with no clear finish in view and literally balked and shrieked like a little shiner at how a lot of her dried scallop hoard I used to make it .
hence, this recipe is the result of heavy research and enough of background incubation clock time wherein my genius simmered on the implications of different ratios and cooking approaches .
There ’ s a fairly wide range of personal preferences on sauce consistency and flush of zest. Some cling to chunkier XO sauces while others ( like myself ) go for a finer, more “ sauce-like ” consistency. Ratios of shrimp, scallops, and ham can vary. Some use onions in addition to shallots, and you can see clean chilis used rather of dry chili flakes .
An Addictive Condiment
Cooking applications for this sauce are pretty basic–the easiest and most delightful way to eat it is on a sleep together of obviously rice or noodles, possibly with a atomic pile of veggies of your option on the side .
It ’ south besides used to stir-fry chinese water spinach ( stay tuned for that post ) and as a star ingredient for Stir-fried Shrimp with XO Sauce ( ditto mark ! ). Frankly, it ’ s then good, that we ’ ve found anecdotally from friends and syndicate that it ’ sulfur in truth best corrode just with a clean medium like a good bowling ball of noodles .
And at shape, my friends and I have taken to slathering it all over negotori ( fatso tuna ) bowl from the japanese grocery around the corner from our position .
basically, all you need to know is that XO sauce will take your regular, ordinary food and elevate it to celestial, decadent divine levels of delectable .
so. now that we all know what we ’ ra talking about, let me talk a little sting about this recipe. I am pretty certain that this XO sauce recipe is perfective .
I don ’ t want to sound excessively full of myself, but part of the rationality why this recipe makes a large batch ( feel absolve to halve and halve again as you see fit ! ) is because pretty a lot everyone that I ’ ve given a sampling of this sauce to has become immediately addict and is begging me for more .
My grandma very seriously requested more the early day–she eats it with her dawn porridge every single day now, and one of my best friends can no long imagine her life without it .
Proceed with circumspection, folks. Because once you ’ ve tasted it, there ’ s no going back .
NOTE: Before you begin, it ’ s a effective mind to read the recipe in its entirety. Go into this sauce-making venture with a plan in mind !
XO Sauce Recipe Instructions
Scroll down for the full printable recipe card and instructions .
measuring stick out your dried scallops and dried shrimp into two separate large bowl. Add 1 tablespoon of Shaoxing wine to each bowl, and pour enough boiling water over the top to submerge the seafood. Soak the prawn for one hour. Soak the scallops for at least 2 hours ( up to 6 hours ) .
While that ’ mho happening, prepare your shallots and garlic. I highly recommend using a food processor for this. thinly slice the shallots first gear by bridge player, and then pulse into a fine cube. Pulse the unharmed garlic cloves until minced. Prepare the chili peppers and set digression ampere well .
When the soaking times have elapsed, drain the seafood. Heat your soft-shell clam over high inflame, and steam the scallops and the Jinhua ham in heatproof bowling ball for 15 minutes. Reserve any liquid that dripped into the bowl with the scallops .
When the 15 minutes have elapsed, remove both from the steamer and let aplomb. Shred the scallops into threads by breaking them up between your fingers .
Using a food processor, pulse the scallops about 6-7 times, in 3 batches, until they resemble curtly, fine threads .
adjacent, pulse the prawn about 7-8 times, or until they resemble coarse crumb. Mince the ham by hand–best to avoid your expensive jinhua overact from resembling cat-o’-nine-tails food !
Collect the water from steaming the scallops ( whatever dripped off into the stadium that the scallops were in while you were steaming. The sum will vary each prison term you do it, and that ’ s fine ), and mix with 1¾ cups chicken sprout and 2 tablespoons embrown carbohydrate. Set apart .
In a large wok, heat your 7 cups of oil to 225 degrees F –it ’ s hot enough when a chopstick dipped in the oil bubbles slenderly or use a thermometer for better accuracy. The petroleum temperature for the duration of the cook work can vacillate between 200 and 250 degrees F, or on your stovetop, between medium-high and high heat, depending on what you are adding to the oil and how much. If your wok is besides small for safe frying, use any early bombastic, deep pot. A dutch oven would besides work well .
Add all of the scallops and let fry for 5 minutes .
next, add the prawn. Fry the mixture for 15 minutes .
following, add the ham and cook for an extra 3 minutes .
Add the chop clean crimson chili peppers and cook for an extra 3 minutes .
Turn off the heat. Using a fine-meshed strainer, transfer the seafood mixture to a second gear boastfully frying pan or wok, letting the oil drain off .
In the beginning wok, turn the estrus on again and let the oil come second up to 225F. Add the shallots .
Let electrocute for 10 minutes. They should become slightly gold but not crispy .
While that ’ sulfur happen, heat your second wok—with the seafood and ham in it—over medium-high heat. Add the last 6 tablespoons of Shaoxing wine, the 2 tablespoons of darkness mushroom soy sauce, and the sugar/chicken stock mix you prepared earlier. Stir to combine, and simmer to let the liquid cook off .
future, add the garlic to the shallots and cook for 10 minutes, keeping an eye on your second base wok. The garlic should get golden and slightly crisped .
When the liquid has cooked off in your seafood mixture and the shallot/garlic assortment is the right tinge, cautiously pour the seafood mix from the moment wok back into the beginning wok with the shallot/garlic mix .
Lower the heat to medium and stir to combine. Add the pisces sauce and dried chili flakes, stirring to combine .
transfer to clean, sterile containers, and let cool on the counters before refrigerating .
You can eat the XO sauce right aside or you can let the flavors meld for 2 to 3 days before digging in !
Add a small spoon of XO sauce to rice dishes ( for example, our Scallop Fried Rice ), noodle dishes, vegetable dishes, etc. to your heart ’ s contentedness !
Looking for more authentic recipes ? Subscribe to our electronic mail list and be surely to follow us on Pinterest, Facebook, Instagram, and Youtube !
from
votes
How to Make XO Sauce
XO sauce is made from dried shrimp & scallops, salty Jinhua ham, shallots, garlic, chili, and oil. Originating in Hong Kong, XO sauce is epically delicious and an explosion of umami!
serves:
50
servings
Prep:
3
hours
Cook:
1
Read more: What About Cholesterol, Eggs and Kids?
hour
45
minutes
Total:
4
hours
45
minutes
Ingredients
-
▢
300 g dried scallops ( 11 ounces, mini or large )
-
▢
300 g dried shrimp ( 11 ounces, larger ones are higher choice, but modest ones will work fine besides ; don ’ t use the actually bantam ones that are lighter in color and “ featherlike ” in texture. Those aren ’ metric ton right ! )
-
▢
8 tablespoons Shaoxing wine ( divided )
-
▢
Boiling water
-
▢
14 large shallots ( finely diced )
-
▢
3 heads garlic ( finely minced )
-
▢
10 fresh red chili peppers ( for example, Thai, bird ‘s eye chili, seeded and finely diced )
-
▢
200 gigabyte Jinhua ham ( 7 ounces, you can besides use state ham or another character of cure ham in a top )
-
▢
1¾ cups chicken stock
-
▢
2 tablespoons brown sugar
-
▢
7 cups vegetable oil
-
▢
2 tablespoons dark mushroom soy sauce
-
▢
¼ cup fish sauce
-
▢
½ cup dried chili flakes
Instructions
- measuring stick out your dried shrimp and scallops into two separate large bowl. Add 1 tablespoon of Shaoxing wine to each roll, and pour enough boiling water over the top to submerge the seafood. Soak the shrimp for one hour. Soak the scallops for at least 2 hours ( up to 6 hours ) .
- While that ’ randomness happening, prepare your shallots and garlic. I highly recommend using a food central processing unit for this. thinly slice the shallots first by hand, and then pulse into a fine dice. Pulse the hale garlic cloves until minced. Prepare the chili peppers and set away ampere well .
- When the soaking times have elapsed, drain the seafood. Heat your soft-shell clam over high heat, and steam the scallops and the ham in heatproof bowl for 15 minutes. Reserve any liquid that dripped into the bowl with the scallops .
- When the 15 minutes have elapsed, remove both from the soft-shell clam and let cool. Shred the scallops into threads by breaking them up between your fingers. Using a food processor, pulse the scallops about 6-7 times, in 3 batches, until they resemble short, fine threads. Next, pulse the prawn about 7-8 times, or until they resemble coarse rotter. Mince the ham by hand — best to avoid your expensive jinhua overact from resembling cat food !
- Collect the water from steaming the scallops ( whatever dripped off into the bowl that the scallops were in while you were steaming––the sum will vary each time you do it, and that ’ s finely ), and blend with 1¾ cups chicken stock and 2 tablespoons embrown boodle. Set aside .
- In a big wok, heat your 7 cups of oil to 225 degrees F — it ’ mho hot enough when a chopstick dipped in the petroleum bubbles slenderly. The oil temperature for the duration of the cook march can vacillate between 200 and 250 degrees F, or on your stovetop, between medium-high and high heat, depending on what you are adding to the oil and how a lot. If your wok is excessively small for safe frying, use any early large, deep pot. A dutch oven would besides work well .
- Add all of the scallops and let electrocute for 5 minutes. following, add the shrimp. Fry the mix for 15 minutes. adjacent, add the ham and fudge for an extra 3 minutes. Add the chop chili peppers and cook for an extra 3 minutes .
-
Turn off the heat. Using a fine-meshed strainer, transfer the seafood mixture to a second large skillet or wok, letting the oil drain off so that all of the oil is left behind in the first wok.
-
Turn the heat on again for the first wok and let the oil come back up to 225F. Add the shallots. Let fry for 10 minutes. They should become slightly golden but not crispy.
-
While that’s happening, heat your second wok—with the seafood and ham in it—over medium-high heat. Add the last 6 tablespoons of Shaoxing wine, the 2 tablespoons of dark mushroom soy sauce, and the sugar/chicken stock mixture you prepared earlier. Stir to combine, and simmer to let the liquid cook off.
-
Next, add the garlic to the shallots and cook for 10 minutes, keeping an eye on your second wok. The garlic should get golden and slightly crisped.
-
When the liquid has cooked off in your seafood mixture and the shallot/garlic mixture is the correct color, carefully pour the seafood mixture in the second wok back into the main wok with the shallot/garlic mixture. Lower the heat to medium and stir to combine. Add the fish sauce and chili flakes, stirring to combine.
- transfer to clean, aseptic containers, and let cool on the counters before refrigerating. You can eat the XO sauce properly away or you can let the flavors meld for 2 to 3 days before digging in !
- Add to rice dishes ( for example, our Scallop Fried Rice with XO Sauce and Crispy Garlic ), noodle dishes, vegetable dishes, etc. to your heart ’ randomness capacity !
nutritional info disclaimer
TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general road map to our readers, we are not certify nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional data in any recipe. diverse on-line calculators besides provide different results, depending on their sources. To obtain accurate nutritional data for a recipe, use your favored nutrition calculator to determine nutritional information with the actual ingredients and quantities used .
