Xo Sauce Recipes

XO SAUCE RECIPE

Steps:

• Rehydrate the Dried Seafood. Rinse then add the dried scallops and shrimp to a heatproof bowl. Cover with very hot water and soak for at least 2 hours. Soaking overnight is good. Drain the scallops and shrimp, but reserve the soaking liquid. Finely mince the shrimp and scallops with a knife, or use a food processor. Set aside.
• Cook the Vegetables. Heat the vegetable oil in a large pot over medium heat until shimmering. Do not boil. Add shallots, garlic, ginger and chili peppers and cook for 15 minutes, stirring often, or until the vegetables crisp up and turn golden brown. Strain out the crisp vegetables and set aside.
• Cook the Meats. Add the shrimp, scallops and cured ham. Simmer for 10 minutes. Return the reserved fried vegetables to the pot.
• Add Liquids and Simmer. Add wine and 2 tablespoons of the reserved soaking liquid, brown sugar, oyster sauce, soy sauce, chicken stock and chili flakes. Simmer for 15 minutes, or until the mixture thickens up.
• Finish the XO Sauce. When the consistency of the xo sauce reaches a moderately thick paste, turn off the heat and preserve the sauce in a glass container.

XO SAUCE

Steps:

• Place dried shrimp in a medium bowl; add enough water to cover by at least 1 inch. Repeat process with scallops; let stand overnight.
• Drain dried shrimp and scallops; discard liquid and coarsely chop each. Transfer shrimp to the bowl of a food processor; pulse until finely chopped. Set aside. Repeat process with scallops, bacon, and sausage; set each aside.
• Heat 1 cup canola oil in a large heavy-bottomed skillet over medium-high heat. Add shallots and cook, stirring, until soft and translucent, about 30 seconds. Add crushed red pepper flakes and cook 1 minute more. Add garlic, ginger, star anise, and cinnamon; stir to combine.
• Increase heat to high; season with salt and add soy sauce. Add sausage, bacon, shrimp, and scallops, stirring after each addition.
• Add remaining 1/2 cup oil; reduce heat to low and simmer until oil is infused, about 30 minutes, stirring every 5 minutes. Remove from heat and let cool before transferring to an airtight container. XO sauce may be kept refrigerated, up to 1 month.

HOMEMADE XO SAUCE (XO酱)

Steps:

• Rinse the scallops and shrimp with running water to remove any dust. Place them in separate heatproof bowls. Add a tablespoon of Shaoxing wine and 1/2 cup boiling water to each bowl. Let soak for at least 4 hours or overnight.
• Drain the soaked seafood, reserving the shrimp soaking liquid. Remove the hard feet on the side of the scallops (adductor muscle) (*Footnote 3). Add the scallops and shrimp into a small food processor and pulse until the scallops are shredded and the shrimp are minced. (*Footnote 4)
• Prepare a large heatproof bowl (enough to hold 2 cups of oil) and layer it with a strainer.
• Heat a heavy-bottomed pot or high-walled pan (*Footnote 5) over medium heat and add the oil.
• Once the oil has reached 200 to 250°F (94 to 120°C), add the shallots and garlic. Cook, stirring frequently, until they just start to show color, about 12 minutes.
• Add the minced chilis. Fry for another 5 minutes, or until the aromatics turn golden and crispy. (*Footnote 6)
• Strain the aromatics using the prepared bowl with the strainer. Pour the oil back into the pot and set aside the cooked aromatics.
• Heat the oil again to 200 to 250°F (94 to 120°C). Add the shredded scallops. Cook, stirring constantly, for about 10 minutes, until they just start to brown.
• Add the minced shrimp and continue to fry for 5 minutes.
• Add the minced ham. Cook and stir until everything turns a deep golden brown, 10 more minutes or so.
• Return the fried aromatics to the pot and stir to mix well.
• Pour in the Shaoxing wine. Add 2 tablespoons of the shrimp soaking liquid along with the sugar, oyster sauce, chicken powder, and chili flakes. Cook for another 5 minutes, or until the ingredients turn a dark brown color and the scallops are withered.
• Remove the skillet from the stove. Transfer everything to a heat-proof container.
• Once the sauce has cooled completely, you can store it in an airtight container or a jar in the fridge for about a month, or 3 months in the freezer.

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.

HOW TO USE XO SAUCE - XO SAUCE WITH ASPARAGUS & FISH FILLET

Steps:

• Snap the asparagus at a natural point where the tough and the tender part of the stem meet. Next, remove the outer layer of the stem, which is fibrous, with a vegetable peeler.
• Heat the oil in the pan. Saute the chopped garlic until lightly brown and aromatic.
• Add the asparagus, and season with salt and light soy sauce.
• Saute the asparagus for a minute. Add some water.
• Add a tbsp of XO sauce and mix with the asparagus.
• Mix the cornstarch with a tbsp of water to form a slurry. Add to the pan to thicken the sauce.
• Arrange the asparagus on a serving plate.
• Clean the fish fillet of your choice. Keep it dry with a paper towel.
• Cut the fish fillet into large chunks.
• Season the fish with salt and pepper on both sides.
• Coat the fish fillet with cornstarch
• Pan-fry the fish fillet on both sides until golden.
• Arrange them on the bed of asparagus.
• Place the chili and scallion on each fish fillet.
• Finally, spoon a large dollop of XO sauce on the chili and scallion. Serve.

XO SAUCE

Steps:

• Wash and soak ½ cup of dried scallop for a couple hours until it's soft.
• Then, drain the water and blend the scallop in a chopper. Don't need to be very fine. Little chunk is ok.
• Wash and soak ½ cup of dried small shrimps for 15-30 minutes.
• After that, drain the water and blend the dried shrimp in the chopper. (The same as dried scallops don't need to be very fine.)
• Peel and wash 10 pieces of shallots (Small/medium sized).
• Put the washed shallots into the chopper and blend a little bit.
• Peel and wash 3 whole medium sized garlic.
• Then, put the garlic into the chopper and blend them until they are small pieces.
• Next, wash and soak ½ cup of dried chili pepper for 10-15 minutes.
• Put the dried chili peppers into the chopper. Blend until small pieces. Then, add ¼ cup of fresh chili peppers and chop small pieces.
• Pour 3.5 cups of vegetable oil in a pot. Use wooden chopsticks to test the oil if it is hot enough. There will be some bubbles around the chopsticks when the oil is hot enough.
• Turn the fire to medium small, add the chopped shallot into hot oil. (Put the shallot slowly in case it will overflow.) Keep stirring once a while and simmering for 3 minutes.
• After that, add the chopped garlic. Then, keep stirring once a while and simmering for 3 minutes.
• Later, add the chopped dried and fresh chili peppers.
• Next, add the chopped dried scallops and shrimps. Keep stirring and simmering for 10 minutes.
• Lastly, add 1.5 tablespoons of salt and 1 tablespoon of sugar, mix well and simmering for another 5-10 minutes.

HONG KONG XO SAUCE RECIPE

Steps:

• For dried scallop and dried shrimp, steam them for 30 minutes.
• Then use a blender and blend the steamed dried shrimp into small pieces.
• As for the steamed dried scallop, use a knife or spoon to press and strip it apart into fine strips.
• For the JinHua Ham, cut into small cubes and set aside.
• For shallot and garlic, peel off the skin.
• For chili, cut off the stalk and remove the seed.
• For dried chili, chop into small pieces and with a strainer, shake off the seeds.
• With a blender, finely blend together shallot, garlic, chili, dried chili, and oil. Set aside.
• Prepare the other ingredients accordingly.
• Use a cooking pot or wok, add the blended ingredients in.
• Fry with medium-low heat and continue stirring to prevent the bottom from burning.
• Fry until they begin to turn yellow, switch off the heat.
• With a strainer, separate the oil from the ingredients and set aside.
• Then add blended dried shrimp into oil and fry at medium-low heat.
• Fry until it begins to brown. Switch off the heat and strain off the dried shrimp from oil and set aside.
• Add cubes JinHua Ham into oil and fry until browning. Set aside.
• Add dried scallop strips and fry at medium-low heat.
• Fry until they begin browning and strain off the dried scallop from oil and set aside.
• Without turning on the heat, add sugar into oil and dissolve sugar.
• Then add soy sauce, abalone sauce, and oyster sauce.
• Switch on heat to lowest and thoroughly stir them up.
• Add all the fried ingredients back in.
• Thoroughly stir them together.
• Remove from heat and transfer into a container.
• Let it cool with ice bath.

BEEF NOODLES WITH SPICY XO SAUCE

Steps:

• In a medium bowl add your sliced beef, shaoxing wine, 1 tablespoon of soy sauce, white pepper and cornstarch and allow to marinade while your rice noodles are soaking.
• Soak your dried rice noodles (medium or extra wide) in a bath of hot water for about 3-5 minutes or just until they start to softened but not completely al dente. (FYI: Noodles will continue to cook when they are fried.) Rinse noodles with cool water, drain and set aside.
• Put 1 tablespoon of oil in your wok (frying pan) and turn on medium-high heat . Once the temperature is at medium heat add the onions and garlic and fry for a minute just until the aroma hits your nose.
• Add your marinated beef to the pan and stir fry for a minute or two or just until turns golden brown. Remove beef and onions to a plate and keep warm and set aside. If you wanted to cook some other veggies then you would add them at this point and stir fry until crisp tender and then remove from your pan. We stir fried sliced snow peas as that is what we had on hand. (Feel free to add any quick cooking thin sliced vegetables at this time and stir fry until crisp tender and then remove from pan.) If you choose to add bean sprouts (sprouted mung beans), wait to add them to the pan until you have added all the sauces at the end of the cooking process.
• Add 1 tablespoon of oil and your presoaked noodles to the seasoned pan turn up the heat to medium high. Move the noodles quickly around in the pan keeping them separated so they do not stick. (feel free to add a little more oil or a little more water just to prevent sticking and to confirm that your noodles are aldente- test a noodle)
• Add your beef mixture and stir fried snow peas or veggies cooked back to the noodles and add XO sauce, Tamari (soy sauce), oyster sauce, and mix until well incorporated. If you want to add in bean sprouts, you would add them to the pan at this time and just toss until warm but crisp.
• Serve Pan Fried Beef Noodles with Spicy XO Sauce with a sprinkle of green onions for garnish and get ready to make second helpings...

XO SAUCE RECIPE

Steps:

• Place shrimp and scallops in separate medium microwave-safe bowls and cover with at least 2 inches of boiling water. Set aside to soak for a minimum of 1 hour or up to 2 hours. (Alternatively, you can soak the shrimp and scallops in cold water overnight in the refrigerator.)
• Drain shrimp completely. Drain scallops, leaving 2 tablespoons (30ml) soaking water along with the scallops in the bowl. Cover bowl with a microwave-safe plate and microwave on high heat until scallops are tender and easily break apart when pinched between your fingers, about 3 minutes.
• Drain scallops of remaining liquid and transfer them to the bowl of a food processor. Pulse scallops 7 times, until just broken into thin strands, then transfer back to their original bowl. Add shrimp to food processor and pulse 10 times, until coarsely chopped. Transfer shrimp back to their original bowl. Finally, combine garlic, shallots, ginger, and Thai chiles in food processor bowl and pulse 12 to 15 times, until finely chopped but not puréed. Set mixture aside.
• In a large Dutch oven, heat vegetable oil over medium-high heat until shimmering. Add ham and cook, stirring frequently with a heat-resistant spatula or wooden spoon, until ham is crisp, 3 to 5 minutes.
• Add scallops to pot and continue to cook, stirring frequently to separate strands, until scallops are lightly golden, 3 to 5 minutes. Add shrimp and continue to cook, stirring frequently, until seafood is a deep golden color, 7 to 10 minutes. The oil in the pot will be very bubbly during this stage, making it difficult to see what is going on in the bottom of the pot, so you will need to occasionally use your spatula or a slotted spoon to pick a spoonful of the mixture up out of the oil to check its color.
• Add vegetable mixture to pot and continue to cook, stirring frequently, until vegetables are golden brown and fond begins to form at the bottom of the pot, 8 to 10 minutes. Add ground dried chiles and cook until aromatic, about 30 seconds. Deglaze with Shaoxing wine, scraping up any brown bits stuck to the pot.
• Stir in chicken broth, oyster sauce, soy sauce, brown sugar, and star anise and continue to cook at a rapid simmer until mixture is thickened and most of the liquid has been absorbed into the sauce, leaving a thin layer of bubbling oil on the surface of the pot, 12 to 15 minutes. Remove from heat. Once XO sauce has cooled, divide into jars and store in the refrigerator for up to 1 month. Bring to room temperature before using.

STIR FRY PRAWNS WITH XO SAUCE

Steps:

• 1. Heat oil in wok. Stir fry garlic till fragrant. 2. Add bell pepper wedges, stir fry for about 1-2 minutes till cooked. 3. Add prawns. Stir fry for a brief few seconds and you will start to see the prawns curling and turning opaque. Add the xo sauce mixture (A) and stir fry till the prawns are fully cooked and well coated in the sauce.