Chinese cuisine

Easy

XO Sauce | Spicy Seafood Sauce From Hong Kong

Developed in the 80s for Cantonese cuisine, XO sauce is an iconic and gourmet condiment originated from Hong Kong. It’s made of finely-chopped dried seafood, including dried shrimp, scallops, fish, and cured ham, which are cooked with shallots, ginger, spring onions and garlic.

It is a flavor enhancer and elevates whatever it was added — fried rice, noodles, steamed fish, pork rib, chicken wings… etc.

Chef John Zhang

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XO Sauce | Spicy Seafood Sauce From Hong Kong

5 stars rating if you like it!

Done

Recipe

PRE TIME: 15 min

COOKING TIME: 25 min

TOTAL TIME: 40 min

2 SERVING

Ingredients:

1 cup Dried Shrimp
6 Dried Scallops
1 cup Shaoxing Wine
1 cup Shaoxing Wine
4 oz. Virginia Ham
3 Salted Yellow Corvina
5 cup Cooking Oil (1 cup for fry Yellow Corvina, 4 cups for the sauce)
16 Garlic Cloves, finely minced
1 Large Ginger, finely minced
5 Stalks of Green Onion, finely minced
5 Shallots, finely diced
1 cup Broad Bean Paste With Chili
3 tbsp. Oyster Sauce
3 tbsp. Sugar

Directions:

Step 1

Add 1 cup of Shaoxing wine to each dried shrimp and scallops bowls.

Step 2

Soak the shrimp for one hour. Soak the scallops for at least 2 hours (up to 6 hours)

Step 3

Prepare shallots, garlic, and ginger. Thinly slice the shallots first by hand, and then pulse into a fine dice. Pulse the garlic and ginger until minced. (Recommend using a food processor for this step.)

Step 4

When the soaking times have elapsed, drain the seafood. Shred the scallops and shrimp into threads by breaking them up between your fingers. Using a food processor, pulse the scallops and shrimp.

Step 5

Mince the ham.

Step 6

In a wok, heat your 1 cup of oil and fry Yellow Corvina.

Step 7

Finely chop the fried Yellow Corvina.

Step 8

In a large wok, heat 4 cups of oil, add all of the shallots, and let fry for 2-3 minutes.

Step 9

Add the minced garlic. Fry the mixture for 1-2 minutes.

Step 10

Add the minced green onion and ginger. Fry the mixture for 2-3 minutes.

Step 11

Add the shrimp and scallops. Fry the mixture for 2-3 minutes. (Keep stirring the sauce in this step. )

Step 12

Finally add Broad Bean Paste With Chili, Virginia Ham, Scallops, chopped Yellow Corvina, oyster, and sugar. (Keep stirring the sauce while adding the ingredients in this step. )

Step 13

Transfer to clean, sterile containers, and let cool on the counters before refrigerating.