Homemade Hong Kong XO Sauce – a flavor-bomb condiment rich with dried scallops and dried shrimp that brings out an incredible burst of flavor to your favorite dish.
You guys. I’m so excited to share this XO sauce recipe with you. I’m a big fan of sauce when it comes to cooking. Remember this kung pao chicken or Sichuan spicy chili oil? I keep each of these in a jar in the fridge because you never know when you crave for something, right?
And today’s recipe is a very special one. XO sauce – a Hong Kong favorite!
What is XO Sauce?
It was developed in the 1980s in Hong Kong as a spicy seafood sauce. The name itself comes from fine XO (extra-old) cognac. It’s a shorthand for high-quality, prestige, and luxury, such as all good high-quality seafood.
XO Sauce Ingredients.
- Dried seafood (dried scallops and shrimp). These are the main ingredients when it comes to XO sauce. Getting dried scallops is not easy; however, you can get it at any Asian grocery store.
- Shallots and garlic. These combined with dried ingredients bring out the best flavor.
- Vegetable oil
- Light soy sauce, fish sauce, oyster sauce. You can skip one or two if you can’t find all these three sauces.
- Chili pepper. This is optional, but I suggest you adding chili pepper for an extra kick.
- Shaoxing wine, brown sugar, Jinhua ham. Some recipes online suggest using all these ingredients; however, I skip these and keep it simple.
XO Sauce Recipe Instructions.
- Dried seafood. Soak both dried scallops and dried shrimp in boiling water for at least 30 minutes to overnight.
- Once they’re ready, combine dried seafood with shallot and garlic in a food processor. Add oil to a wok and cook over medium-high heat.
- Add all the sauce, chili pepper, and cook for 3-5 minutes.
What to Serve with XO sauce?
Are you feeling this? I am so feeling this. I’m sending it all to you through the screen.
XO Sauce – a Hong Kong Favorite
- 1/4 cups dried scallop
- 1/3 cups dried shrimp
- 3 shallots
- 3 cloves garlic
- 3 tablespoons light soy sauce
- 3 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 tablespoon chili flakes
- 2.5 cups vegetable oil
- Soak dried scallops and dried shrimps in boiling water for at least 30 minutes or overnight.
- In a food processor, combine dried scallops, dried shrimps, shallot, and garlic. Process until you get fine shreds.
- Add 2 tablespoons of oil in a wok. Add the dried seafood and cook for 5 minutes over medium-high heat. Pay close attention so you don’t burn the shallot and garlic. Add the rest of the ingredients and continue cooking until beautifully fragrant and rich in color. Remove from the heat and let it cool.