XO Sauce Recipe
Chinese · Condiment · 65 min total
A luxurious, umami-packed Chinese condiment made with dried seafood and ham, perfect for elevating stir-fries, noodles, and rice dishes.
20
min prep
min prep
45
min cook
min cook
24
servings
servings
80
kcal/serving
kcal/serving
Ingredients
- 1/2 cup dried shrimp
- 1/2 cup dried scallops (conpoy)
- 1/4 cup Shaoxing wine
- 1/2 cup vegetable oil
- 1/4 cup finely chopped shallots
- 2 tablespoons finely chopped garlic
- 1 tablespoon finely chopped fresh ginger
- 1/4 cup finely chopped Chinese ham or prosciutto
- 1/4 cup dried chili flakes (adjust to taste)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
Instructions
- Soak dried shrimp and scallops in warm water for 30 minutes until softened. Drain, reserving 1/4 cup liquid. Finely chop shrimp and shred scallops.
- In a small bowl, combine chopped shrimp and scallops with Shaoxing wine and reserved soaking liquid. Let marinate 15 minutes.
- Heat vegetable oil in a wok or skillet over medium heat. Add shallots, garlic, and ginger; cook until fragrant and lightly golden, about 3 minutes.
- Add Chinese ham and cook for 2 minutes. Add the shrimp and scallop mixture (including liquid). Cook, stirring frequently, until the liquid evaporates and the mixture is dry, about 10 minutes.
- Reduce heat to low. Add chili flakes, soy sauce, and sugar. Stir well and cook for another 5 minutes, allowing flavors to meld.
- Remove from heat and let cool completely. Transfer to a sterilized jar. Store in the refrigerator for up to 3 months.
Tips
- Use a neutral oil like canola or grapeseed for a cleaner flavor.
- Adjust chili flakes to your preferred spice level.
- Serve as a condiment with congee, noodles, or stir-fried vegetables.
- For a deeper flavor, use dried scallops that are naturally orange in color.
AI estimate may be inaccurate · Terms