Chef John

438 RECIPES

30+ years of experience in the culinary industry

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.

CUISINES: Chinese
LEVEL: EASY
TIME: 40 min
SERVING: 2 People
INGREDIENTS:
LET'S START
Step 1
Step 1
Step 1
Add 1 cup of Shaoxing wine to each dried shrimp and scallops bowls.
Step 2
Step 2
Step 2
Soak the shrimp for one hour. Soak the scallops for at least 2 hours (up to 6 hours)
Step 3
Step 3
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
Step 4
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
Step 5
Step 5
Mince the ham.
Step 6
Step 6
Step 6
In a wok, heat your 1 cup of oil and fry Yellow Corvina.
Step 7
Step 7
Step 7
Finely chop the fried Yellow Corvina.
Step 8
Step 8
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
Step 9
Step 9
Add the minced garlic. Fry the mixture for 1-2 minutes.
Step 10
Step 10
Step 10
Add the minced green onion and ginger. Fry the mixture for 2-3 minutes.
Step 11
Step 11
Step 11
Add the shrimp and scallops. Fry the mixture for 2-3 minutes. (Keep stirring the sauce in this step. )
Step 12
Step 12
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
Step 13
Step 13
Transfer to clean, sterile containers, and let cool on the counters before refrigerating.