Lee Kum Kee Xo Sauce, 220g

Product Information

Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly-chopped dried seafood, including dried scallops ( conpoy), fish and shrimp, which are cooked with chilli peppers, onions and garlic. This dried seafood-based sauce resembles the Fujianese shacha sauce. Spring Moon, the Chinese restaurant of the Peninsula Hong Kong hotel, is often credited with the invention of XO sauce, although some claim it came from other nearby restaurants in the Tsim Sha Tsui area of Kowloon. [3] Etymology [ edit ]

Typical ingredients of XO sauce include dried scallop, red chilli pepper, Jinhua ham, dried shrimp, garlic and canola oil. [5] Some other recipes also call for salted cured fish and diced onion. [6] Basically, all you need to know is that XO sauce will take your regular, ordinary food and elevate it to heavenly, decadent godly levels of delicious. Turn up the heat. Stir fry over high heat until smoke starts rising and the rice smells fragrant, which takes about half to one minute. So. Now that we all know what we’re talking about, let me talk a little bit about this recipe. I am pretty sure that this XO sauce recipe is perfect.

What Is XO Sauce?

It’s also used to stir-fry Chinese water spinach (stay tuned for that post) and as a star ingredient for Stir-fried Shrimp with XO Sauce (ditto!). Frankly, it’s so good, that we’ve found anecdotally from friends and family that it’s really best eaten simply with a clean medium like a good bowl of noodles. Step 1 - Pour boiling water over the scallops and prawns and drain. Soak the scallops and prawns in the Shaoxing cooking wine for 24-36 hours. Make sure to cover with a large plate or cling film.

XO sauce is noted for its ability to deliver an umami-rich hit to Chinese food. Made from dried shrimps, scallops and chillies, it is a textured condiment with a distinctive savoury flavour. The phrase ‘XO’ implies costly and luxurious. Traditionally, Hong Kong restaurants each made their own version of XO sauce, keeping their recipes a closely guarded secret. Serve it as a dipping sauce with dim sum dumplings or use it in stir-fried dishes such as fried rice. NOTE: Before you begin, it’s a good idea to read the recipe in its entirety. Go into this sauce-making venture with a plan in mind! XO Sauce Recipe Instructions I don’t want to sound too full of myself, but part of the reason why this recipe makes a large batch (feel free to halve and halve again as you see fit!) is because pretty much everyone that I’ve given a sampling of this sauce to has become instantly addicted and is begging me for more. If you cannot find this type of noodles, you can simply use dried chow mein, lo mein, or thin egg noodles. Cooking processAdd the Chinese broccoli and snow peas. Season with kosher salt and toss to combine until the leafy parts of the Chinese broccoli have slightly wilted. Turn off the heat. Using a fine-meshed strainer, transfer the seafood mixture to a second large skillet or wok, letting the oil drain off. Heat the oil in a saucepan over a medium heat. When hot, add the shallots and cook for 20 minutes, stirring frequently, until the shallots look like soft caramel. With Chinese New Year starting today we decided to prepare for it by making this XO sauce. If I see XO sauce offered at a restaurant (usually it is offered at upmarket Cantonese restaurants) I always ask for more. In fact I become a bit embarrassing. I once asked for 6 servings of it before Mr NQN stopped me because it was getting embarrassing (I tried to ask different waitstaff for it to cover up my XO sauce mania).