XO Sauce Recipe (How to Make XO Sauce)

Name: XO Sauce Recipe (How to Make XO Sauce)
Prep time: 20 min
Cook time: 40 min
Yield: 48 tablespoons
Ingredients: 2 ounces dried scallops; 2 ounces dried shrimp; 1-1/4 cups vegetable oil; 2 ounces jinhua ham; 1 large shallot; 10 cloves garlic; 1 large knob ginger; 2 green onions; 2-3 Thai chili peppers; 1/2 cup Shaoxing wine; 1 tablespoon brown sugar; 2 tablespoons oyster sauce; 1 tablespoon dark soy sauce; 1/4 cup chicken stock; 1 tablespoon chili flakes; salt to taste

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Prep Time
20 mins
Cook Time
20 mins
Soaking Time
2 hrs
Servings
48 tablespoons
Calories
27 kcal
Course
Condiments
Cuisine
Chinese

XO Sauce Recipe (How to Make XO Sauce)

Winston Rice

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XO sauce is a spicy Chinese seafood sauce made from dried shrimp and scallops with chilies, garlic, and oil that adds flavor and umami to many dishes.

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Ingredients

Servings

2 ounces dried scallops
2 ounces dried shrimp
1-1/4 cups vegetable oil or other neutral oil
2 ounces jinhua ham or use other dry cured ham, country ham, or prosciutto
1 large shallot minced
10 cloves garlic minced
1 large knob ginger minced
2 green onions minced
2-3 Thai chili peppers minced (or use bird's eye peppers, or milder peppers to your taste)
1/2 cup Shaoxing wine or dry sherry
1 tablespoon brown sugar or use white sugar
2 tablespoons oyster sauce
1 tablespoon dark soy sauce
1/4 cup chicken stock
1 tablespoon chili flakes optional - or use a spicy chili powder
salt to taste

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Instructions

Rehydrate the Dried Seafood. Rinse then add the dried scallops and shrimp to a heatproof bowl. Cover with very hot water and soak for at least 2 hours. Soaking overnight is good. Drain the scallops and shrimp, but reserve 1/4 cup of the soaking liquid. Finely mince the shrimp and scallops with a knife, or use a food processor to pulse until finely shredded. Set aside.
Cook the Meats. Heat the vegetable oil in a large pot over medium heat until shimmering. Do not boil. Add the shrimp, scallops and cured ham. Cook for 5 minutes.
Cook the Vegetables. Add shallots, garlic, ginger and chili peppers and cook for 5 minutes, stirring often, or until the vegetables crisp up and turn golden brown.
Add Liquids and Simmer. Add wine, reserved soaking liquid, brown sugar, oyster sauce, soy sauce, chicken stock and chili flakes. Simmer for 15 minutes, or until the mixture thickens up.
Finish the XO Sauce. When the consistency of the xo sauce reaches a moderately thick paste, turn off the heat and preserve the sauce in a glass container in the refrigerator.

Notes

Makes about 3 cups.
Other popular ingredients in xo sauce include fish sauce, fish stock, salted fish, mushrooms.
Store XO sauce in a sealed container in the refrigerator. It will last 1 month or longer this way.

Nutrition Information

Show Details

Calories 27kcal (1%) Carbohydrates 1g (0%) Protein 1g (2%) Fat 2g (3%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 0.5g Monounsaturated Fat 1g Trans Fat 0.002g Cholesterol 15mg (5%) Sodium 100mg (4%) Potassium 18mg (1%) Fiber 0.1g (0%) Sugar 0.3g (1%) Vitamin A 56IU (1%) Vitamin C 1mg (1%) Calcium 8mg (1%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 48tablespoons

Amount Per Serving

Calories 27 kcal

% Daily Value*

Calories	27kcal	1%
Carbohydrates	1g	0%
Protein	1g	2%
Fat	2g	3%
Saturated Fat	0.4g	2%
Polyunsaturated Fat	0.5g	3%
Monounsaturated Fat	1g	5%
Trans Fat	0.002g	0%
Cholesterol	15mg	5%
Sodium	100mg	4%
Potassium	18mg	0%
Fiber	0.1g	0%
Sugar	0.3g	1%
Vitamin A	56IU	1%
Vitamin C	1mg	1%
Calcium	8mg	1%
Iron	0.2mg	1%