XO sauce (XO酱) is a comparatively fashionable creation in Chinese language cooking, invented in Hong Kong within the Eighties. The identify borrows from the “further previous” label used for premium cognac, however there is no such thing as a cognac in it. It’s all about dried seafood, aromatics, and endurance. The sauce is taken into account a luxurious due to the dried scallops and shrimp, that are costly components, however making it at dwelling saves rather a lot in comparison with shopping for it. In the event you get pleasure from wealthy, savory condiments like my selfmade chili oil or Chinese language BBQ sauce, XO sauce is the subsequent stage.
I first tried actual XO sauce at a dim sum restaurant in Hong Kong years in the past, and I couldn’t cease enthusiastic about it. It had this deep, layered taste that was savory, barely candy, and a little bit spicy abruptly. I spent a very long time experimenting to get the method proper at dwelling, as a result of the trick is cooking every ingredient to the right doneness with out burning something. Numerous on-line recipes throw all the things in directly, however that makes it almost not possible to regulate the feel.
The method takes time however it’s not difficult. I soak the dried scallops and shrimp, shred them in a meals processor, then prepare dinner the aromatics and seafood in levels so every element reaches the right golden brown. The result’s a jar of intensely flavorful sauce that transforms something I put it on, from plain rice to Chinese language stir fry greens. It’s severely one other stage of deliciousness!
Substances
These are the components I exploit to make this unbelievable selfmade XO sauce that tastes higher than something you’ll ever purchase on the retailer.
Dried seafood
You have to to soak the dried scallops and dried shrimp forward of time, for no less than 4 hours or as much as in a single day. I soak the dried scallops and dried shrimp for at the least 1 hour (in a single day is best). After soaking, I shred the scallops and mince the shrimp in a meals processor.
Essential Notice: Generally I do use heat water to soak dry components in my recipes. However utilizing chilly water is one of the best ways to rehydrate them whereas preserving the utmost taste. For a recipe like this, I favor the chilly water methodology for one of the best end result.
Ham
I mince the dry cured ham (Jinhua or Yunnan type) by hand. If I can’t discover Chinese language cured ham, I exploit prosciutto as an alternative.
Aromatics and seasonings
I mince the shallots, garlic, and Thai chook’s eye chilis. I additionally use Shaoxing wine, sugar, oyster sauce, hen powder, Chinese language chili flakes, and a impartial oil like canola. Lastly, I save the shrimp soaking liquid so as to add further seafood taste on the finish.
Approach rationalization
The important thing to nice XO sauce is cooking the components in levels, not abruptly. I prepare dinner the aromatics (shallots, garlic, chilis) first and take away them earlier than they go previous golden. Then I add the dried scallops and prepare dinner till they only begin to brown. The shrimp and ham observe in sequence. Every ingredient has a completely different cooking time, and if I skip this step, some shall be overcooked whereas others are nonetheless uncooked.
How one can Make
1. Fry the aromatics: Warmth oil in a tall, heavy bottomed pot over medium warmth. Add the minced shallots and garlic and prepare dinner, stirring continuously, till they only begin to flip golden. Add the minced chilis and fry for a couple of extra minutes till all the things is golden and crispy.
2. Pressure: the aromatics out of the oil and set them apart. Pour the oil again into the pot.
3. Prepare dinner the scallops: Reheat the oil and add the shredded scallops. Prepare dinner, stirring always, till they only begin to brown.
4. Add the shrimp and ham: Add the minced shrimp and proceed frying for a couple of extra minutes. Then add the minced ham and preserve cooking and stirring till all the things turns a deep golden brown.
5. Mix: Return the fried aromatics to the pot and stir to mix. Pour within the Shaoxing wine and some spoonfuls of the reserved shrimp soaking liquid.
6. Season: Add the sugar, oyster sauce, hen powder, and chili flakes.
7. End the sauce: Prepare dinner for an additional couple of minutes till the colour deepens and the scallops look withered and concentrated. Take away from warmth and let it cool fully earlier than transferring to a jar.
Key Tricks to Take into account
Soak in a single day for one of the best texture: I discover that heat water for 1 hour works in a pinch, however chilly water in a single day within the fridge offers the dried scallops and shrimp a softer, extra even texture that shreds higher within the meals processor.
Take away the adductor muscle from the scallops: Every dried scallop has a small robust piece on the facet. I run my fingers alongside the floor and discover it simply. If I skip this, I find yourself with exhausting bits all through the completed sauce.
Use a tall pot, not a flat skillet: The oil bubbles up rather a lot throughout cooking, particularly after I add the Shaoxing wine. A tall, heavy bottomed pot retains all the things contained and prevents splattering.
Don’t let the aromatics go previous golden: I pull the shallots, garlic, and chilis out of the oil as quickly as they flip golden. They proceed to prepare dinner from residual warmth, so if I wait till they’re darkish brown within the pot, they are going to flip bitter.
Use a impartial oil: I exploit canola or vegetable oil as a result of it lets the dried seafood taste come by. Peanut oil, olive oil, and sesame oil all have robust flavors that compete with the scallops and shrimp.
How one can use XO sauce
I preserve a jar of XO sauce within the fridge always and put it on virtually all the things. A spoonful over steamed rice turns a plain bowl into one thing unbelievable. I stir it into XO fried rice after I need a fast dinner with severe depth. It’s also superb tossed with plain hand pulled noodles, spooned over congee, or blended into scrambled eggs.
Once I prepare dinner for pals, I put the jar proper on the desk and let everybody add as a lot as they need. It pairs amazingly properly with my Chinese language steamed fish, stir fried greens, or any easy dish that wants a taste enhance. My household goes by a batch in about 2 weeks. I additionally jar it up and provides it as a present, as a result of selfmade XO sauce is the type of sauce individuals don’t forget.
Ceaselessly ask questions
The place can I discover dried scallops and dried shrimp?
I purchase mine at massive Asian supermarkets or Chinatown outlets, often in luggage within the refrigerated part. In Chinatown, you may as well discover them in open containers close to the doorway of the store. In the event you wouldn’t have an Asian market close by, I’ve additionally ordered them on-line. I search for plump, golden coloured scallops with a powerful seafood odor, which tells me they’re contemporary.
How lengthy does selfmade XO sauce final?
I retailer mine in an hermetic jar within the fridge and it retains for a few month. For longer storage, I switch it to the freezer the place it lasts as much as 3 months. I make certain the oil covers the solids within the jar, which helps protect it and retains the flavour contemporary.
Can I make this much less spicy?
Sure, I simply cut back or skip the Thai chilis and minimize the chili flakes in half. The warmth shouldn’t be the primary taste right here, it’s the dried seafood, so the sauce nonetheless tastes unbelievable with out the spice. I make a milder batch when my son needs to strive it on his rice.
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My scrumptious selfmade XO sauce (XO酱) is made with dried scallops, dried shrimp, and cured ham, all sluggish cooked in oil till deeply golden and concentrated in taste. It’s wealthy, savory, and transforms something you set it on.
Stop your display from going darkish
Prep
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Drain the soaked seafood, reserving the shrimp soaking liquid. Take away the exhausting ft on the facet of the scallops (adductor muscle) (*Footnote 4). Add the scallops and shrimp right into a small meals processor and pulse till the scallops are shredded and the shrimp are minced. (*Footnote 5)
Prepare dinner aromatics
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Put together a big heatproof bowl (sufficient to carry 2 cups of oil) and layer it with a strainer.
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Warmth a heavy-bottomed pot or high-walled pan (*Footnote 5) over medium warmth and add the oil.
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As soon as the oil has reached 200 to 250°F (94 to 120°C), add the shallots and garlic. Prepare dinner, stirring continuously, till they only begin to present shade, about 12 minutes.
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Add the minced chilis. Fry for an additional 5 minutes, or till the aromatics flip golden and crispy. (*Footnote 6)
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Pressure the aromatics utilizing the ready bowl with the strainer. Pour the oil again into the pot and put aside the cooked aromatics.
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Warmth the oil once more to 200 to 250°F (94 to 120°C). Add the shredded scallops. Prepare dinner, stirring always, for about 10 minutes, till they only begin to brown.
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Add the minced shrimp and proceed to fry for five minutes.
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Add the minced ham. Prepare dinner and stir till all the things turns a deep golden brown, 10 extra minutes or so.
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Return the fried aromatics to the pot and stir to combine properly.
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Pour within the Shaoxing wine. Add 2 tablespoons of the shrimp soaking liquid together with the sugar, oyster sauce, hen powder, and chili flakes. Prepare dinner for an additional 5 minutes, or till the components flip a darkish brown shade and the scallops are withered.
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Take away the skillet from the range. Switch all the things to a heat-proof container.
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As soon as the sauce has cooled fully, you’ll be able to retailer it in an hermetic container or a jar within the fridge for a few month, or 3 months within the freezer.
Ingredient Substitution Information
- Chinese language dried ham is likely to be exhausting to seek out as a result of not all Asian markets carry it. It’s often bought in a vacuum package deal at room temperature. In the event you can’t discover it, prosciutto is a good substitute.
- It’s crucial to make use of a impartial oil on this recipe so the flavour doesn’t muddle the wealthy sauce. Keep away from utilizing peanut oil, olive, oil and sesame oil. Different impartial oils like vegetable oil and grapeseed oil are OK.
- Soaking the components in chilly water in a single day within the fridge yield one of the best texture. If brief on time, you should utilize the nice and cozy water methodology to soak for 1 hour, till the components are totally softened.
- You should utilize your fingers to really feel the scallop floor and it will likely be fairly apparent {that a} small half is hard. Eradicating this tough half will yield a extra even texture for the cooked sauce.
- In the event you don’t have a meals processor, use a knife to mince the shrimp. For the scallops, use your fingers to press the scallop and break it aside into small shreds. This will take a very long time. I extremely suggest watching your favourite TV present whereas doing this.
- It’s crucial to make use of a tall pot. Don’t use a flat skillet! The oil will bubble and rise very excessive whilst you prepare dinner the sauce.
- Watch out to not over-fry and wait till the colour turns golden brown. The aromatics will proceed to prepare dinner after they’ve been faraway from the oil.
Serving: 1serving, Energy: 86kcal, Carbohydrates: 1.1g, Protein: 1.1g, Fats: 8.6g, Saturated Fats: 0.7g, Ldl cholesterol: 5mg, Sodium: 25mg, Potassium: 22mg, Sugar: 0.4g, Calcium: 4mg
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