XO Sauce

Name: XO Sauce
Total time: 1 h 10 min
Ingredients: 100g dried scallops; 50g dried shrimp; 30g dried silver fish; 3 medium, thinly sliced shallots; 5, minced garlic cloves; 1 cup vegetable oil; 1 teaspoon (optional) chili flakes; 1 tablespoon light soy sauce; 1/2 teaspoon sugar

A rich, savory Cantonese condiment made with dried seafood, aromatics, and oil. This luxurious sauce adds depth and umami to stir-fries, noodles, and dim sum.

1h 10m

Medium

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Story

This classic Hong Kong sauce gets its name from the initials of 'extra old' cognac, reflecting its premium status. The real deal takes time but rewards you with incredible depth of flavor.

Ingredients

dried scallops 100g

dried shrimp 50g

dried silver fish 30g

shallots 3 medium, thinly sliced

garlic cloves 5, minced

vegetable oil 1 cup

chili flakes 1 teaspoon (optional)

light soy sauce 1 tablespoon

sugar 1/2 teaspoon

Instructions

Soak the dried seafood

Place dried scallops and dried shrimp in separate bowls. Cover with warm water and let soak for 20 minutes until softened. Drain well. Tear scallops into thin strips. Rinse dried silver fish and set aside.

Pulse the seafood

Transfer soaked shrimp and silver fish to a food processor. Pulse briefly until roughly chopped but not a paste. You want some texture. Combine with scallop strips in a bowl and squeeze out excess moisture.

Create the aromatic oil base

Heat oil in a wok or large pan over medium-low heat. Add shallots and cook slowly for 10-12 minutes until deeply golden and crisp. Remove with a slotted spoon and set aside. Add garlic and cook for 1 minute until fragrant.

Cook the seafood mixture

Add the seafood mixture to the aromatic oil. Cook over medium heat, stirring frequently, for 8-10 minutes until the seafood turns golden and releases its aroma. The mixture should sizzle gently, not fry aggressively.

Season and finish

Stir in soy sauce, sugar, and chili flakes if using. Cook for another 2 minutes. Let the sauce cool completely, then transfer to sterilized jars. The oil should cover the solids completely for storage.