By Patrick Kong
XO Sauce
6 steps
Prep:1hCook:2h
The universal Cantonese condiment. Supremely flavorful from all the umami-rich ingredients with an element of smoke to add a new dimension of flavor.
Updated at: Thu, 17 Aug 2023 05:37:23 GMT
Nutrition balance score
Unbalanced
Glycemic Index
34
Low
Glycemic Load
0
Low
Nutrition per serving
Calories182.7 kcal (9%)
Total Fat19.1 g (27%)
Carbs1.4 g (1%)
Sugars0.6 g (1%)
Protein2.5 g (5%)
Sodium237.5 mg (12%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
25 servings
Instructions
Step 1
Soak scallops and shrimp separately in 1 cup hot water for at least 1 hour then shred, reserving soaking liquid.
dried scallops50g
dried shrimp50gStep 2
Sauté garlic, shallots, and chillis in a wok over medium-low heat until softened, about 3 minutes.
Wok
garlic cloves6 
chinese shallots4 
birds eye chillis4 Step 3
Turn the heat to medium-high and add scallops, shrimp, ham, salt, sugar, chilli powder, soy sauce, fish sauce, and a 2 tbsp of the scallop soaking liquid.
dried scallops50gdried shrimp50g
prosciutto50g
korean chilli powder1 Tbsp
dark soy sauce1 Tbsp
fish sauce1 tsp
salt1 tsp
sugar1 tspStep 4
Bring to a boil and simmer until liquid has evaporated, about 20 minutes.
Step 5
Add peanut oil and allow to infuse over low heat for 2 hours.
peanut oil500 mLStep 6
Pour sauce into a bowl and cold smoke for two 10-minute increments using hickory, stirring between each smoke session. Use a smoking gun for ease. Refrigerate for up to 3 months.
applewood chips
