Chinese cuisine
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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.

XO Sauce | Spicy Seafood Sauce From Hong Kong
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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
Step 1
1
Add 1 cup of Shaoxing wine to each dried shrimp and scallops bowls.
Step 2
Step 2
2
Soak the shrimp for one hour. Soak the scallops for at least 2 hours (up to 6 hours)
Step 3
Step 3
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
Step 4
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
Step 5
5
Mince the ham.
Step 6
Step 6
6
In a wok, heat your 1 cup of oil and fry Yellow Corvina.
Step 7
Step 7
7
Finely chop the fried Yellow Corvina.
Step 8
Step 8
8
In a large wok, heat 4 cups of oil, add all of the shallots, and let fry for 2-3 minutes.
Step 9
Step 9
9
Add the minced garlic. Fry the mixture for 1-2 minutes.
Step 10
Step 10
10
Add the minced green onion and ginger. Fry the mixture for 2-3 minutes.
Step 11
Step 11
11
Add the shrimp and scallops. Fry the mixture for 2-3 minutes. (Keep stirring the sauce in this step. )
Step 12
Step 12
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
Step 13
13
Transfer to clean, sterile containers, and let cool on the counters before refrigerating.
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