XO Sauce, the Cantonese Cognac Sauce!
XO Sauce was invented in Hong Kong in the 1980s, it is a spicy seafood sauce. I am a fan of XO Sauce, so here I am presenting the most amazing XO Sauce recipe to you! (Also check out how I used it for noodles)
Lead Time – 90 minutes
- 150g of dried scallop
- 100g of dried shrimp
- 80g of Chinese JinHua Ham (I don’t happen to have access to purchase one, please do add them in if you have one)
- 150g of shallot
- 1 whole bulb of garlic
- 5 pieces of chili – depending on personal preferences, add more if you like to.
- 1 handful of dried chili – depending on personal preferences, add more if you like to.
- 400g of cooking oil
- 2 tbsp of abalone sauce
- 1 tbsp of oyster sauce
- 1 tbsp of soy sauce
- 2 tbsp of sugar
- For dried scallop and dried shrimp, steam them for 30 minutes.
- Then use a blender and blend the steamed dried shrimp into small pieces.
- As for the steamed dried scallop, use a knife or spoon to press and strip it apart into fine strips.
- For the JinHua Ham, cut into small cubes and set aside.
- For shallot and garlic, peel off skin.
- For chili, cut off the stalk and remove seed.
- For dried chili, chop into small pieces and with a strainer, shake off the seeds.
- With a blender, finely blend together shallot, garlic, chili, dried chili and oil. Set aside.
- Prepare the other ingredients accordingly.
- Use a cooking pot or wok, add the blended ingredients in.
- Fry with medium low heat and continuously stirring to prevent the bottom from burning.
- Fry until they begin to turn yellow, switch off the heat.
- With a strainer, separate the oil from the ingredients and set aside.
- Then add blended dried shrimp into oil and fry at medium low heat.
- Fry until it begin to brown. Switch off the heat and strain off the dried shrimp from oil and set aside.
- Add cubes JinHua Ham into oil and fry until browning. Set aside.
- Add dried scallop strips and fry at medium low heat.
- Fry until they begin browning and strain off the dried scallop from oil and set aside.
- Without turning on the heat, add sugar into oil and dissolve sugar.
- Then add soy sauce, abalone sauce and oyster sauce.
- Switch on heat to lowest and thoroughly stir them up.
- Add all the fried ingredients back in.
- Thoroughly stir them together.
- Remove from heat and transfer into a container.
- Let it cool with ice bath.
- Large dried scallop are a lot pricier and does not significantly enhance the flavors, so it is not necessary to use large dried scallop.
- Amount of chili used can be adjusted to personal preferences.
- Be extra careful with the heat, they tend to burn very easily. ALWAYS SWITCH OFF THE HEAT IF YOU ARE UNCERTAIN TO CHECK.