How To Use Xo Sauce Xo Sauce With Asparagus Fish Fillet Recipes

XO SAUCE

Steps:

• Place the dried scallops and shrimp in separate medium heatproof bowls. Add enough of the boiling water to each bowl to cover the seafood by at least 1 inch. Let sit until softened, about 2 hours.
• Drain the scallops and shrimp separately, reserving the soaking liquid. Place the scallops in a food processor and pulse until shredded into fine strands, 6 to 8 times; scrape out and transfer to a bowl. Next, finely chop the shrimp in the food processor, about 12 pulses; transfer to a separate bowl. If the seafood is overly wet, transfer each to a separate paper towel-lined plate and blot dry before frying.
• Wipe out the food processor bowl and add the shallots, garlic, ginger and Thai chiles; pulse until very finely chopped, but not a paste, about 8 pulses, scraping down the bowl as needed; set aside.
• Mix 1 cup of the reserved soaking liquid with the Shaoxing wine, oyster sauce, soy sauce, brown sugar and chile powder in a measuring cup or bowl; set aside.
• Heat the oil in a large wok, Dutch oven or high-sided pot over medium-high heat. When the oil is hot (dip a wooden handle or chopstick and the oil should start bubbling around it right away), reduce the heat to medium then carefully add the scallops a handful at a time at first to make sure the oil doesn't pop or splatter. Stir frequently, scraping the bottom occasionally, until golden brown, about 4 minutes. (The oil will get very foamy and bubble up from time to time, especially when you first add an ingredient, since a lot of moisture is cooking off.) Add the shrimp and cook, stirring often, until golden brown, about 12 minutes. Add the ham and cook, stirring often, until crisp and slightly darker, 3 to 4 minutes. Add the shallot mixture and cook, stirring often, until golden brown, about 12 minutes. Finally, add the liquid mixture to the oil and bring to a boil; adjust the heat to maintain a simmer and cook until mostly dry and the oil separates to the top, 8 to 10 minutes.
• Let cool completely. Transfer to a heatproof airtight container and store in the refrigerator for up to 1 month.

SHEET-PAN SALMON AND EGGPLANT WITH XO SAUCE

Steps:

• Drain the mussels and reserve the liquid. (You should have about 2 tablespoons of liquid.) Finely chop half of the mussels, reserving the rest for another future use. Set aside chopped mussels and liquid.
• Heat oven to 425 degrees. On a rimmed baking sheet, combine eggplant and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, arrange skin side down and roast until tender, 15 minutes.
• Meanwhile, in a small saucepan, combine 1/2 cup oil and the shallot over medium; bring to a simmer. Reduce heat to low and cook, stirring occasionally, until shallot is softened, 3 minutes.
• Add garlic and ginger to the shallot oil and cook, stirring occasionally, until just light golden, 3 to 4 minutes. Add prosciutto and cook, stirring, until well combined, 1 minute. Add Shaoxing wine and cook for 1 minute.
• Stir in chopped mussels and reserved mussel liquid, sugar, chile, soy sauce, oyster sauce and fish sauce, and bring to a simmer. Cook, stirring occasionally, until thickened and slightly reduced, about 5 minutes. You should have about 1 cup of sauce.
• Spread 1/4 cup of the XO sauce on top of the eggplant and move to one side of the baking sheet. Rub salmon with the remaining 2 tablespoons oil and season with salt. Arrange salmon next to eggplant, skin side down, and roast until it's cooked through and the eggplant is golden, about 10 minutes longer.
• Divide salmon and eggplant among plates. Spoon some XO sauce over salmon, garnish with scallions and serve alongside steamed rice, if you like.

STIR-FRIED SHRIMP WITH XO SAUCE

Steps:

• For the XO sauce: heat half of the oil in a wok or saucepan set over a very low heat. Add the chopped garlic, followed by the shallot and lemon grass. Poach everything in the oil for 5-10 minutes stirring often.
• Add the remaining oil to the pan and stir in the dried shrimps, ham, and chili flakes.
• Continue frying over a low heat until the seafood takes on a golden hue and the ham becomes crisp.
• Remove the pan from the heat and leave to cool. Transfer everything to a large glass jar secured with a lid. Leave everything to steep for a minimum of 2-3 hours.
• This sauce improves with age and is best left to steep for a couple of weeks in the fridge or a cool place. A little goes a long way - use this sauce as a perky seasoning for stir-fries, noodles and rice dishes.
• For the stir-fry: heat the rinsed wok over a high heat and add the sesame oil.
• Tip in the snow peas and peppers and stir-fry for a minute before removing from the pan.
• Add the shrimp, sugar and white pepper and continue frying for 2-3 minutes.
• Return the peppers and sugar snaps to the pan and stir in enough XO sauce to give a spicy kick - you'll probably only need a tablespoon or so. The rest of the sauce can be used for other South East Asian dishes.
• Combine the cornstarch with 2 tbs water and add to the pan, stirring all the time. This will bring all the juices together. Serve straight away with rice or noodles.

XO SAUCE

Steps:

• Place the scallops in a steamer insert, and fit the insert into a small pot with about an inch of water beneath the bottom of the insert. Bring the water to a boil over high heat.
• Once the water boils, cover the pot, and steam over medium heat until the scallops are soft, 20 minutes or so. Transfer the scallops to a medium bowl, and save about 1/2 cup of the liquid remaining in the pot. When the scallops are cool to the touch, break them up with your fingers, and transfer to a food processor. Pulse until they have turned into fine threads. Scrape the shredded scallops back into the bowl.
• Place the dried chiles, fresh chiles and garlic in the food processor, and pulse until the mixture forms a paste that sticks to the sides of the work bowl, scraping down the sides as needed. (This may take a few minutes.) Scrape the chile-garlic paste into the bowl with the shredded scallops.
• Place the shallots, dried shrimp and bacon in the food processor, and pulse until minced.
• Heat a large wok or skillet over medium-high. When it is very hot, add the oil, and swirl to coat the surface of the wok or skillet. Add the shallot mixture, and stir-fry until the mixture is very fragrant and beginning to crisp, 4 to 5 minutes. Add the brown sugar, and stir-fry again until the mixture starts to caramelize, 30 to 45 seconds.
• Add the shredded scallop mixture and stir-fry for another 30 to 45 seconds, then add the reserved cooking water from the scallops. Cook until the liquid is almost evaporated, about 1 minute. Transfer to a lidded glass container, and let cool. Once mixture has cooled, cover, and refrigerate. Refrigerated, the XO sauce will keep up to 1 month.