1452 minutes
A rich and flavorful sauce made with a blend of dried seafood, ham, and chilies, perfect for adding depth to various dishes.
cups
Shallots, diced into 1/4-inch pieces
cups
Garlic, minced
tablespoons
Steamed Sea Scallops, shredded
cups
Salt-Cured Ham, diced into 1/8-inch pieces
cups
Dried Shrimp, soaked in hot water for 20 minutes, drained, then minced
cups
Small Dried Chiles
each
teaspoons
Shrimp Roe
tablespoons
1. Heat the oil
Heat a wok over medium-high heat and add 118.29 milliliters (0.5 cups) of peanut oil. Allow it to heat for about 45 seconds until you see a wisp of white smoke.
2. Cook shallots and garlic
Add the diced shallots and minced garlic to the hot oil. Stir and cook them for about 2 minutes until they become fragrant and slightly golden.
3. Add remaining oil and main ingredients
Add the remaining 591.71 milliliters (2.5 cups) of peanut oil to the wok. Then, add the shredded scallops, diced ham, minced dried shrimp, dried chiles, and salt. Stir the mixture well and bring it to a boil, which should take about 7 minutes.
4. Add shrimp roe and cook
Add the shrimp roe and continue to cook the mixture for another 3 minutes, stirring continuously. The oil should return to bubbling, indicating that the shrimp roe is being well incorporated.
5. Cool and refrigerate
Turn off the heat and carefully transfer the contents of the wok to a bowl. Allow it to cool to room temperature. Once cooled, cover the bowl and refrigerate it overnight to allow the flavors to meld.
Seek out the best dried scallops, shrimp, and Jinhua ham for the foundation of your XO sauce.
Cook slowly over low heat in a heavy-bottomed pan to prevent scorching and develop flavors.
Control the heat with a mix of chilies and adjust seasonings in small increments.
Keep the XO sauce in an airtight container in the fridge for up to a month, with an oil layer on top to preserve freshness.
Soak in warm water until fully rehydrated and reserve the soaking liquid for the sauce.
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