XO Sauce
This sauce can be added to rice dishes such as any fried rice, sprinkled over as a topping for noodles or used to amp up your vegetable dishes. The options for this incredibly versatile sauce are endless!
Ingredients 14
300 g scallops, dried
300 g dried baby shrimp
200 g Jinhua ham
300 g red Asian shallots
150 g garlic
20 g bird’s eye chillies
1 l neutral-flavoured cooking oil
60 ml XO brandy
400 ml chicken stock
4 tsp soft brown sugar
1 tbsp oyster sauce
2 tbsp dark mushroom soy sauce
80 ml fish sauce
2 tbsp chilli flakes
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 8
Start by rehydrating the dried seafood. In two separate bowls, cover the and with hot water and soak for at least 2 hours.
Meanwhile, finely dice the and . Crush the . Remove the seeds from the and finely dice.
When the dried seafood has softened, drain and blend separately in a food processor until coarsely chopped. (You still want a little bit of texture.)
Heat the to 100ºC (210ºF) in a wok over a medium heat. Fry the for 3–5 minutes. Add the and fry for a further 5–7 minutes. Add the and and fry for another 5–7 minutes until the seafood and ham are crispy.
Using a slotted spoon, transfer the seafood mixture to a bowl. Return the wok to medium heat and fry the and for 3 minutes.
Deglaze the wok with the . Allow it to evaporate slightly then add the , , and . Simmer until half of the liquid has evaporated.
When the liquid has cooked off, carefully pour the seafood mixture back into the wok. Adjust the heat to low and stir to combine. Add the and and stir to combine.
Transfer to clean, sterile, airtight containers, and set aside to cool on the counter before refrigerating. The sauce can be stored for up to 3 months.
Diana Chan's tips
This recipes makes 1 kg (2 lb 3 oz). Transfer to clean, sterile, airtight containers, and set aside to cool on the counter before refrigerating. You can eat the XO sauce right away or let the flavours meld for 2–3 days before digging in. The sauce can be stored in the fridge for up to 3 months.
