XO Sauce

Name: XO Sauce
Prep time: 2 h 20 min
Cook time: 35 min
Total time: 2 h 55 min
Cuisine: Chinese (Hong Kong/Cantonese)
Ingredients: Dried scallops — 50 g (1.75 oz); Dried shrimp — 40 g (1.4 oz); Cured ham (such as Jinhua ham), finely diced — 30 g (1 oz); Shallots, finely diced — 100 g (2/3 cup); Garlic cloves, minced — 6; Dried red chiles, finely chopped — 20 g (0.7 oz); Vegetable oil — 250 ml (1 cup); Sugar and salt — to taste

The Quirky Foodster Team

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20 min (plus 1-2 hr soaking)

Prep

35 min

Cook

Ingredients

Dried scallops — 50 g (1.75 oz)
Dried shrimp — 40 g (1.4 oz)
Cured ham (such as Jinhua ham), finely diced — 30 g (1 oz)
Shallots, finely diced — 100 g (2/3 cup)
Garlic cloves, minced — 6
Dried red chiles, finely chopped — 20 g (0.7 oz)
Vegetable oil — 250 ml (1 cup)
Sugar and salt — to taste

Method

Soak dried scallops and dried shrimp separately in warm water for 1-2 hours until softened; drain and finely shred or
pulse in a food processor.
Heat oil in a wok over medium heat; fry shallots until golden and crisp, about 8-10 minutes; remove with a slotted
spoon.
In the same oil, fry garlic until golden, about 2 minutes; remove and set aside with shallots.
Fry shredded scallops, shrimp and diced ham in the oil over low-medium heat, stirring frequently, 15-20 minutes until
deeply fragrant and slightly crisp.
Add chopped chiles, fried shallots and garlic back to the pan; cook 5 minutes more, season with sugar and salt, and
cool before jarring.

Cultural Background: A luxurious, umami-packed condiment created in 1980s Hong Kong, XO sauce combines dried scallops, dried shrimp and cured ham, its name borrowing the prestige association of XO cognac to signal its high-end, deeply savoury character.

Tips: • Patience during the long, low-heat frying stage is essential to developing XO sauce's signature deep, complex umami. • Fry each element separately for the best texture and to avoid any single ingredient burning.

Variations: • Adjust the chile quantity for a milder or spicier final result. • Some luxury versions include a small amount of dried abalone.

Storage: Store in a sealed jar at room temperature up to 1 month, or refrigerate for longer shelf life up to 3 months.

Reheating: Not applicable; used at room temperature as a condiment or stir-fry seasoning. Nutrition (per serving) Approx. 90 kcal, 3 g protein, 8 g fat, 2 g carbohydrate per 15 g serving.

FAQs: What is XO sauce traditionally used for? A luxury condiment stirred into fried rice, noodles, stir-fried vegetables, and served as a topping for congee. Why is it called XO sauce? It borrows the name from XO cognac to signal its premium, high-end status, despite containing no alcohol itself.