XO Sauce
Complexity: average
Servings: 6
Calories 605, total fat 54 G., saturated fats 4 G., proteins 18 G., carbohydrates 13 G., fiber 3 G., cholesterol 16 mg, sodium 771 mg, sugar 5 G.
XO sauce is believed to have originated in Hong Kong in the 1980s in a restaurant Spring Moon at the hotel PeninsulaAlthough its name, "XO" (Extra Old), derives from an expensive, aged cognac, it contains no alcohol at all. The name "XO" reflects the luxurious character of this umami-rich sauce, made with high-quality, expensive ingredients, including dried scallops, dried shrimp, and premium Jinhua ham. Dried scallops and shrimp can be purchased online or at Chinese markets. Jinhua ham is more difficult, but any other cured ham will do. This recipe simplifies the sauce-making process somewhat: the ingredients are sautéed in a single pan, step by step (rather than separately), and a food processor replaces much of the manual knife work. Nevertheless, you'll get the same stunning sauce with a complex, savory flavor. Serve it with fried rice, noodles, sautéed vegetables, seafood, chicken, or even regular rice. XO sauce is delicious with almost anything!
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110g dried scallops, each about the size of a thumb or smaller
- 110 g dried shrimp
- 4 cups of boiling water
- 4 medium shallots (about 200g), coarsely chopped
- 6 cloves garlic, coarsely chopped
- 1 cm ginger root, peeled and coarsely chopped
- 4 Thai bird's eye peppers, sliced
- 1/4 cup Shaoxing wine
- 2 tablespoons oyster sauce
- 1 tbsp. Chinese light soy sauce
- 1 tbsp light brown sugar
- 2 tsp. Chinese ground pepper or Korean gochukaru + more to taste
- 1.5 cups of vegetable oil
- 0.5 cup finely chopped Chinese dried ham or country ham (about 80 g)
We recommend
Cooking the dish according to the recipe:
- Place the dried scallops and shrimp in separate medium heatproof bowls. Pour boiling water into each bowl to a level of 2 cm. Soak for about 2 hours until the scallops and shrimp are tender.
- Separate the scallops and shrimp, reserving the liquid in bowls. Place the scallops in a food processor and pulse until finely chopped, 6-8 times; transfer to a bowl. Then finely chop the shrimp in a food processor, about 12 times; transfer to a separate bowl. If the seafood is too wet, transfer each to a separate plate lined with paper towels and pat dry before frying.
- Wipe out the bowl of a food processor and add the shallot, garlic, ginger, and Thai chili; process until very finely ground but not to a paste, about 8 pulses; set aside.
- Combine 1 cup of the remaining seafood liquid with Shaoxing wine, oyster sauce, soy sauce, brown sugar, and ground chili pepper. Set aside.
- Heat oil in a large wok, wok, or deep saucepan over medium-high heat. Once the oil is hot (dip a wooden spoon or chopstick into it and the oil will immediately begin to bubble), reduce the heat to medium, then carefully add the scallops a handful at a time to prevent splattering. Stir frequently, scraping the bottom occasionally, and fry until golden brown, about 4 minutes. The oil will foam vigorously and splatter occasionally, especially when you first add the ingredients, as a lot of moisture is released. Add the shrimp and fry, stirring frequently, until golden brown, about 12 minutes.
- Add the ham and cook, stirring frequently, until crisp, 3-4 minutes. Add the shallot mixture and cook, stirring frequently, until golden brown, about 12 minutes. Finally, add the liquid mixture to the butter and bring to a boil; reduce the heat to maintain a simmer and cook until the liquid has almost evaporated and butter appears on the surface, 8-10 minutes.
- Let cool completely. Transfer the sauce to a heat-resistant container, seal tightly, and refrigerate for up to 1 month.
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