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Preparation
30 minutes
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Cooking
35 minutes
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Difficulty
Easy
XO sauce is a type of sauce primarily made from seafood like dried shrimp, scallops, etc., which has a delicious and particularly attractive flavor. This is often one of the highlights for dishes from Hong Kong, China. Let’s join the kitchen to make this legendary XO sauce!
Ingredients for XO Sauce For 4 people
Dried shrimp 50 gr Dried scallop 50 gr Red onions 125 gr Garlic 125 gr Fresh chili 100 gr Dried chili 100 gr Korean chili powder 100 gr Soy sauce 1 tablespoon Fish sauce 1 tablespoon Cooking oil 2 liters Sugar 1 tablespoon Seasoning powder 1 teaspoon
How to choose quality ingredients
How to choose quality dried shrimp
- You should choose dried shrimp that have a natural orange color on the outside and a yellowish hue on the inside, with colors that are not too gaudy, and without black or white mold.
- When held, they should feel dry, not too moist as moist shrimp are prone to mold during storage.
- It’s best to buy dried shrimp from reputable places; for canned types, check the expiration date and origin to ensure safety and quality.
How to choose quality dried scallop meat
- Dried scallop meat must retain the characteristic flavor of fresh scallops.
- Choose dried scallop meat that is brownish-yellow with a dry surface.
- Do not choose ones that are damp or have mold growing on the surface of the scallop meat.
- You can buy dried scallop meat at specialty dry goods stores, supermarkets, large grocery stores, or e-commerce websites.
Cooking tools
How to make XO Sauce
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Prepare dried shrimp, dried scallop meat, chili
First, to soften the dried shrimp and dried scallop meat quickly, soak them in water for 4 hours or overnight.
For dried shrimp, after soaking until soft, drain them and blend until finely ground.
For scallop meat, use your hands to squeeze out the water, then tear it into strips or use an egg beater to fluff it up faster.
Peeled garlic, shallots, and fresh chili should be blended until smooth.
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Sauté onion and garlic
Place a pan on the stove, add 2 liters of oil, and when the oil is hot, add finely chopped shallots.
When the oil is boiling, reduce the heat and cook for 2 minutes, then add minced garlic and stir well for another 2 minutes.
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Make XO sauce
After 2 minutes, add the dried shrimp and prepared scallops to the pan with sautéed onion and garlic and cook for 2 minutes.
Next, add finely chopped fresh chili and continue to cook for another 2 minutes.
Then, add 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of sugar, and 1 teaspoon of seasoning powder, and mix well for 30 seconds.
Continue by adding 100 grams of dried chili and 100 grams of Korean chili powder, stir quickly, and turn off the heat.
When the XO sauce has cooled, transfer it to a glass jar for storage and later use.
Tip: To make the sauce look appealing, remember to continuously skim off the foam while cooking the sauce in the pan.
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Finished Product
So we have successfully completed the homemade XO sauce that is extremely delicious. When eating XO sauce, we will feel the unique scallop strands that differentiate it from other types of sauces.
Therefore, XO sauce enhances the flavor when preparing dishes like fried rice, stir-fried noodles,… or simply served with plain rice or plain porridge is also very tasty.
What is XO Sauce?
- XO Sauce is a spicy seafood sauce made from: dried shrimp, dried scallops, sugar, garlic, shallots, salt, chili,…
- This sauce originates from Hong Kong and is a special sauce favored by top chefs in China.
How to store XO Sauce
- The glass jar containing the sauce must be thoroughly sterilized by rinsing it with boiling water.
- You should keep the XO sauce jar in a dry place, away from direct sunlight.
- Homemade XO sauce can be used within 1 – 2 months at room temperature.
- Storing it in the refrigerator will extend its shelf life, about 3 – 4 months.
See more
With just a few simple methods, you can easily make the legendary XO sauce for your family meals to always be fresh and new. Wishing you success in preparing this dish.
* Refer to images and recipes from the YouTube channel KT Food Stories
