chinese

Homemade XO Sauce

Name: Homemade XO Sauce
Total time: 45 min
Yield: 50 servings
Cuisine: chinese
Ingredients: 20 g Dried scallops; 20 g Dried shrimp; 20 g Sugar; 250 g Minced garlic; 150 g Shallots; 50 g Chili; 20 g Dried flounder powder; 20 g Dried shrimp powder; 1000 ml Blended cooking oil; 100 ml Oyster sauce; 100 g Salted fish (Mackerel); 150 g Jinhua ham

This recipe guides you through making a rich and flavorful XO sauce, a premium condiment originating from Hong Kong. It features a blend of dried seafood, Jinhua ham, and aromatics, slow-cooked in oil to create a complex umami bomb. Perfect for enhancing fried rice, noodles, steamed dishes, or as a dipping sauce.

45 min 50 servings马蹄厨房 Martin's Cuisine Source

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Nutrition· per serving · estimated

Calories

Protein

Carbs

Fat

Scale recipe

50 servings

Original recipe

Ingredients12 items

Produce

🧄Minced garlic250 g

🧅Shallots150 g

🌶️Chili50 g

Meat

🍖Jinhua ham150 g

Seafood

🐚Dried scallops20 g

🦐Dried shrimp20 g

🐟Salted fish (Mackerel)100 g

Pantry

🍚Sugar20 g

🐟Dried flounder powder20 g

🦐Dried shrimp powder20 g

🌻Blended cooking oil1000 ml

🦪Oyster sauce100 ml

Instructions

1
Soak the dried scallops and dried shrimp in separate bowls with clear water overnight in the refrigerator. Ensure the dried scallops are thoroughly rehydrated.
480:00 timer
2
Once rehydrated, use a knife to press and shred the dried scallops into fine strands. Chop the dried shrimp into small pieces, ensuring not to mince too finely to retain some texture.
3
Mince the garlic, shallots, and chili separately. A food processor can be used for this step. Adjust the chili quantity based on your spice preference.
4
Cut the salted mackerel into sections. Steam for 10 minutes until cooked. Carefully remove the skin and bones, then mince the fish meat.
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5
Steam the Jinhua ham for 10 minutes until cooked. Mince the ham into small pieces.
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6
Pour the blended cooking oil into a cold wok. Add the minced shallots and garlic. Heat over medium heat, stirring constantly, allowing the moisture to evaporate and the aromatics to release their fragrance.
7
Add the shredded dried scallops, chopped dried shrimp, and minced chili to the wok. Continue cooking and stirring until the scallops' moisture reduces and they start to firm up.
8
Once the mixture begins to turn light brown, add the minced Jinhua ham and minced salted mackerel. Continue cooking and stirring for about 5 minutes.
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9
Add the dried flounder powder, dried shrimp powder, sugar, and oyster sauce to the wok. Stir well to combine all the flavors. Increase the heat slightly after seasoning.
10
Continue cooking and stirring until all the moisture has completely evaporated, the dried scallops become slightly firm, and the edges of the sauce begin to shrink. This indicates the XO sauce is ready.
11
Transfer the finished XO sauce into clean, sterilized jars for storage. It can be used with noodles, fried rice, blanched vegetables, or even toast and steamed buns.