Xo Sauce Recipe

I’m of late dorsum from a whirlwind calendar week long trip to Guangdong say inward China. The uppercase metropolis Guangzhou is the dwelling trouble solid of Cantonese nutrient as well as I am obsessed yesteryear many spectacular dishes I enjoyed there. Some were complicated similar stuffed mud carp as well as a candy similar crisp pork belly, as well as roughly were rather uncomplicated withal really compelling such every bit the congee I ate every morning time topped amongst fried peanuts as well as roughly preserved vegetables. One of the simplest dishes I had was a pile of sparse apartment rice noodles tossed amongst vinegar, sesame seeds as well as a generous dollop of XO sauce. The savory, salty, fishy, hot as well as sweetness ingredients inward the sauce all meld together to brand something greater than the amount of its parts.

XO sauce was invented inward Hong Kong, maybe Kowloon, inward the 1980’s as well as in that place are many different recipes for it. The refer XO agency extra old, similar you lot come across on a really expensive bottle of cognac (popular inward China). But in that place isn’t whatever cognac inward XO sauce, although the dried seafood used inward it is rather expensive. The sauce is primarily dried seafood as well as ham or sausage as well as pungent aromatics as well as spell you lot tin purchase it, it’s extremely satisfying to make. Fortunately you lot tin easily honour all the ingredients for it easily inward an Asian market. I flora the dried shrimp as well as scallops inward a refirgerated example amongst tofu as well as noodles. Use the absolute best lineament you lot tin find. 

This sauce is variety of crumbly as well as chewy. It’s super slow to brand as well as simply a pure umami bomb. Add it to fried rice, rice porridge, dumplings or noodles, steamed light-green vegetables or fish, or on anything you lot like! I’m thinking a scandalize of it would brand a actually prissy gift this fourth dimension of twelvemonth but I wouldn’t blame you lot for keeping it all for yourself. My version of it is adapted from diverse sources primarily recipes yesteryear David Chang as well as Kylie Kwong. I outset made David Chang's recipe but I felt it had also much ginger as well as garlic. My version is closer to what I had inward Cathay as well as dissimilar Chang's version mine includes shallots as well as Shaoxing wine. 

XO Sauce 

Ingredients

2 ounces dried shrimp, nigh 3/4 cup 2 ounces dried scallops, nigh 1/2 cup

3/4 loving cup rice bran crude or other neutral flavored oil

1 loving cup thickly sliced Chinese sausage

1 Tablespoon dried reddish chile flakes

1/4 loving cup shallots, peeled as well as thinly sliced

1/4 loving cup garlic cloves, peeled as well as cutting inward one-half if large

1/4 loving cup fresh ginger, peeled as well as cutting into chunks

two Tablespoons Shaoxing wine

two teaspoons soy sauce or tamari

Instructions 

Place the scallops as well as shrimp inward a medium bowl as well as encompass amongst H2O allowing extra H2O since they volition absorb most of it.. Cover the bowl as well as allow sit down overnight. 

Heat the crude inward a large skillet, preferably nonstick or form iron. In a nutrient processor pulse the Chinese sausage until finely minced. Place the sausage crumbles inward the crude as well as railroad train for iii minutes. Meanwhile drain the scallops as well as shrimp, house them inward the nutrient processor as well as pulse until finely minced. Repeat the procedure amongst the shallots, garlic as well as ginger. 

Reduce the oestrus to really depression as well as add together the chile flakes as well as minced scallops, shrimp, shallots, garlic, ginger, Shaoxing vino as well as soy sauce to the pan. Stir the mixture as well as allow the sauce railroad train over really depression oestrus for 45 minutes, stirring occasionally. The sauce should dry out out as well as plow a deep redish golden color as well as accept a thick sludge-like consistency. Remove from heat, allow cool slightly hence shop inward a covered scandalize inward the refrigerator.

Enjoy! 

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