XO sauce is one of the best seafood sauce, packed with umami flavors, so potently delicious with a hint of spiciness. My XO sauce recipe is a mimic of the famous Lee Kum Kee brand and I am proud to tell you that it fares very close to it, with some of my friends say it is even better than them! Follow my detailed step by step guide here for a jar of homemade XO Sauce which would keep in your kitchen cabinet for about a month without using any preservative!
A Little About XO Sauce
As we all know, XO is a cognac, XO = extra old, a popular western liquor, and during that time considered to be chic in Hong Kong. XO sauce contains not a drop of cognac but the term XO was used as the term XO was denoted as luxury, prestige, and high quality.
XO sauce was eventually marketed in the same manner similar to XO cognac with similar packaging and color schemes.
XO Sauce is an excellent condiment, whether to be pair as it is or to be used in cooking.
- As a condiment, like a dip.
- Stir fry with meat, vegetables, rice, noodles, etc.
- Or to be used as topping for rice, noodle soup, etc.
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XO Sauce was invented in Hong Kong in the 1980s, it is a spicy seafood sauce. I am a fan of XO Sauce, so here I am presenting the most amazing XO Sauce recipe to you! (Also check out how I used it for noodles)
Hong Kong XO Sauce Recipe
- 150 g Dried Scallop
- 100 g Dried Shrimp
- 80 g Chinese JinHua Ham (optional)
- 150 g Shallot
- 1 bulb Garlic
- 5 pcs Chili (add or reduce depending on personal preferences)
- 1 handful Dried Chili (add or reduce depending on personal preferences)
- 400 g Cooking oil
- 2 tbsp Abalone Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Soy Sauce
- 2 tbsp Sugar
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- For dried scallop and dried shrimp, steam them for 30 minutes.
- Then use a blender and blend the steamed dried shrimp into small pieces.
- As for the steamed dried scallop, use a knife or spoon to press and strip it apart into fine strips.
- For the JinHua Ham, cut into small cubes and set aside.
- For shallot and garlic, peel off the skin.
- For chili, cut off the stalk and remove the seed.
- For dried chili, chop into small pieces and with a strainer, shake off the seeds.
- With a blender, finely blend together shallot, garlic, chili, dried chili, and oil. Set aside.
- Prepare the other ingredients accordingly.
- Use a cooking pot or wok, add the blended ingredients in.
- Fry with medium-low heat and continue stirring to prevent the bottom from burning.
- Fry until they begin to turn yellow, switch off the heat.
- With a strainer, separate the oil from the ingredients and set aside.
- Then add blended dried shrimp into oil and fry at medium-low heat.
- Fry until it begins to brown. Switch off the heat and strain off the dried shrimp from oil and set aside.
- Add cubes JinHua Ham into oil and fry until browning. Set aside.
- Add dried scallop strips and fry at medium-low heat.
- Fry until they begin browning and strain off the dried scallop from oil and set aside.
- Without turning on the heat, add sugar into oil and dissolve sugar.
- Then add soy sauce, abalone sauce, and oyster sauce.
- Switch on heat to lowest and thoroughly stir them up.
- Add all the fried ingredients back in.
- Thoroughly stir them together.
- Remove from heat and transfer into a container.
- Let it cool with ice bath.
- Large dried scallop is a lot pricier and does not significantly enhance the flavors, so it is not necessary to use large dried scallop.
- The amount of chili used can be adjusted to personal preferences.
- Be extra careful with the heat, they tend to burn very easily.
*These Nutritional Values have not been evaluated by the Food and Drug Administration
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