How to Make XO sauce

• Rinse the dried scallops and dried shrimp under cold water to remove any impurities. Soak them in warm water for about 15 minutes until they soften. Drain the water and pat them dry.
• In a food processor, pulse the dried scallops and dried shrimp until they become finely minced. Set aside.
• Heat the vegetable oil in a wok or deep skillet over medium heat. Add the chopped shallots, minced garlic, and red chili peppers. Stir-fry until fragrant and the shallots turn translucent.
• If using Jinhua ham or Chinese cured ham, add it to the wok and continue stir-frying for a couple of minutes until the ham releases its aroma.
• Add the minced dried scallops and dried shrimp to the wok. Stir-fry everything together for about 10 minutes until the mixture becomes aromatic and slightly golden.
• Reduce the heat to low. Add the oyster sauce, soy sauce, sugar, and a pinch of salt. Stir well to combine all the ingredients.
• Allow the sauce to simmer on low heat for about 2 hours, stirring occasionally to prevent sticking and burning. The sauce should gradually darken and thicken.
• Once the sauce has reached the desired consistency, remove it from the heat and let it cool completely. Transfer the XO sauce to sterilized jars or containers for storage.

XO sauce is a versatile condiment that can be served with a variety of dishes. It is commonly used as a topping or flavor enhancer for stir-fried dishes, noodles, fried rice, dim sum, or even as a dip for seafood.

XO sauce is a prized condiment originating from Hong Kong. It is known for its intense umami flavor, achieved by combining dried seafood, aromatics, and savory ingredients. The lengthy cooking process allows the flavors to develop and meld together, resulting in a rich and complex sauce that adds depth to various dishes.

Facts about the sauce:

XO sauce was created in the 1980s in Hong Kong and gained popularity for its luxurious taste and high-quality ingredients.

Despite its name, XO sauce does not contain any alcoholic ingredients.