📝 About This Recipe
Born in the high-end kitchens of 1980s Hong Kong, XO Sauce is the pinnacle of Chinese condiments, named after premium XO cognac to denote its luxury status. This 'sea-savory' oil is a concentrated explosion of flavor, blending the intense sweetness of dried scallops and shrimp with the funk of cured ham and a slow-burning chili heat. It is a labor of love that transforms even the simplest bowl of noodles or steamed vegetables into a five-star gastronomic experience.
🥗 Ingredients
The Seafood Core
- 150 grams Dried Scallops (Conpoy) (soaked in warm water for 2 hours or overnight)
- 100 grams Dried Shrimp (soaked in warm water for 1 hour)
- 100 grams Jinhua Ham or Prosciutto (finely minced)
Aromatics & Heat
- 200 grams Shallots (peeled and finely minced)
- 100 grams Garlic (peeled and finely minced)
- 4-5 pieces Fresh Red Chilies (Thai bird's eye or Fresno, finely chopped)
- 2-3 tablespoons Dried Chili Flakes (adjust to preferred heat level)
- 2 tablespoons Fresh Ginger (finely grated)
The Liquid Gold & Seasoning
- 2.5 cups Neutral Oil (Grapeseed, canola, or peanut oil)
- 3 tablespoons Oyster Sauce (premium quality preferred)
- 2 tablespoons Shaoxing Rice Wine (for deglazing)
- 1 tablespoon Dark Soy Sauce (primarily for deep mahogany color)
- 1 tablespoon Brown Sugar (to balance the saltiness)
- 1 teaspoon Chicken Powder or MSG (optional, for authentic restaurant depth)
👨🍳 Instructions
-
1
Drain the soaked scallops, reserving the soaking liquid. Steam the scallops for 15-20 minutes until very tender, then use your fingers or a fork to shred them into fine, hair-like fibers.
-
2
Drain the dried shrimp and pulse them in a food processor until they reach a coarse, sandy texture. Do not over-process into a paste.
-
3
Finely mince the Jinhua ham or prosciutto. If the ham is very hard, you may steam it for 10 minutes before mincing to soften it.
-
4
In a large heavy-bottomed wok or Dutch oven, heat the 2.5 cups of oil over medium-low heat. The oil should be shimmering but not smoking.
-
5
Add the shredded scallops to the oil. Fry gently, stirring constantly, for about 10-15 minutes until they turn golden brown and crispy. This step develops the base flavor.
-
6
Add the minced shrimp and ham to the wok. Continue to fry for another 10 minutes. The mixture will foam slightly; this is normal as moisture evaporates.
-
7
Stir in the minced shallots. Cook for 5-8 minutes until they become translucent and start to turn golden.
-
8
Add the garlic, ginger, and fresh chilies. Fry for another 5 minutes until the aromatics are fragrant and the garlic is pale gold. Be careful not to burn the garlic.
-
9
Add the dried chili flakes and stir well to infuse the oil with a vibrant red hue.
-
10
Pour in the Shaoxing wine to deglaze, followed by the oyster sauce, dark soy sauce, brown sugar, and chicken powder. Add 2-3 tablespoons of the reserved scallop soaking liquid for extra depth.
-
11
Reduce the heat to the lowest setting and simmer the mixture for 15-20 minutes. The sauce is ready when the oil has separated from the solids and the color is a deep, dark mahogany.
-
12
Remove from heat and let the sauce cool completely in the pan. The flavors will continue to meld as it cools.
-
13
Transfer the sauce and all its oil into sterilized glass jars. Ensure the solids are completely submerged under the oil to preserve freshness.
💡 Chef's Tips
Patience is key; never rush the frying process or use high heat, as burnt garlic or shallots will turn the entire batch bitter. Always shred the scallops by hand or fork rather than a blender to maintain the signature 'stringy' texture of authentic XO sauce. If you can't find Jinhua ham, a high-quality dry-cured Prosciutto or Smithfield ham is an excellent substitute. For the best flavor, let the sauce mature in the refrigerator for at least 3 days before using; it only gets better with time. Ensure your jars are bone-dry before filling; any water introduced to the oil can cause spoilage.
🍽️ Serving Suggestions
Toss two tablespoons into a simple bowl of al dente egg noodles with a splash of black vinegar. Use it as a premium topping for steamed scallops on the half-shell or grilled king prawns. Stir-fry with snap peas, asparagus, or bok choy for an instant side dish upgrade. Serve alongside a dim sum spread as a dipping sauce for turnip cakes or har gow (shrimp dumplings). Fold a spoonful into your morning fried rice or over a soft-boiled egg on toast.