Best XO Sauce Recipe 香港XO酱秘方

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


  1. For dried scallop and dried shrimp, steam them for 30 minutes.
  2. Then use a blender and blend the steamed dried shrimp into small pieces.
  3. As for the steamed dried scallop, use a knife or spoon to press and strip it apart into fine strips.
  4. For the JinHua Ham, cut into small cubes and set aside.
  5. For shallot and garlic, peel off skin.
  6. For chili, cut off the stalk and remove seed.
  7. For dried chili, chop into small pieces and with a strainer, shake off the seeds.
  8. With a blender, finely blend together shallot, garlic, chili, dried chili and oil. Set aside.
  9. Prepare the other ingredients accordingly.


  1. Use a cooking pot or wok, add the blended ingredients in.
  2. Fry with medium low heat and continuously stirring to prevent the bottom from burning.
  3. Fry until they begin to turn yellow, switch off the heat.
  4. With a strainer, separate the oil from the ingredients and set aside.
  5. Then add blended dried shrimp into oil and fry at medium low heat.
  6. Fry until it begin to brown. Switch off the heat and strain off the dried shrimp from oil and set aside.
  7. Add cubes JinHua Ham into oil and fry until browning. Set aside.
  8. Add dried scallop strips and fry at medium low heat.
  9. Fry until they begin browning and strain off the dried scallop from oil and set aside.
  10. Without turning on the heat, add sugar into oil and dissolve sugar.
  11. Then add soy sauce, abalone sauce and oyster sauce.
  12. Switch on heat to lowest and thoroughly stir them up.
  13. Add all the fried ingredients back in.
  14. Thoroughly stir them together.
  15. Remove from heat and transfer into a container.
  16. Let it cool with ice bath.

Cooking Tips

  1. Large dried scallop are a lot pricier and does not significantly enhance the flavors, so it is not necessary to use large dried scallop.
  2. Amount of chili used can be adjusted to personal preferences.
  3. Be extra careful with the heat, they tend to burn very easily. ALWAYS SWITCH OFF THE HEAT IF YOU ARE UNCERTAIN TO CHECK.

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