Heat the remaining oil in a wok over high heat, add the XO sauce and stir through quickly. This is the first time I’ll be making homemade XO Sauce … Remove from heat and let cool before transferring to an airtight container. The ‘XO’ comes from the same denotation assigned to cognac, “extra old”, even though this sauce doesn’t use cognac in the creation of it. The outcome of the dish is amazing, both amazingly simple to make, and amazingly delicious. 2. There is one difference when making a stir-fry with XO sauce. Stir with chopsticks to unravel the tight nests. XO Sauce only appeared in Cantonese cuisine as a result of the boom times of the 1980s. Stir-fry with XO Sauce. To their great surprise and delight, this homemade xo- sauce was so popular that for … Add the cornflour mixture and the spring onions and toss to combine. My XO sauce recipe is a mimic of the famous Lee Kum Kee brand and I am proud to tell you that it fares very close to it, with some of my friends say it is even better than them! Steamed Abalone in XO Sauce is the best recipe that combines abalone and XO sauce, which provide a moist and strong taste. 1 tbsp each sesame oil and soy sauce. To me, foods coated in XO sauce simply taste good, so it is a god-sent sauce for stir frying for lazy cooks like me. Stir for a minute. This is an easy home-cooked stir-fry recipe that anyone can make. Make an omelette by heating 1 tablespoon of the oil in a wok or frying pan over medium-high heat. The sauce is mainly made with dried seafood (dried shrimp and scallops), chili peppers, garlic, shallots, and sugar. 60g dried scallops* 60g dried shrimp* 1/4 cup Shaoxing wine . 4 thoughts on “ Homemade XO Sauce (XO酱) ” Kevin M September 30, 2020 at 6:51 pm. When removing the noodle to the bowl, add some noodle soup into the bowl as well. What is in Chinese XO Sauce? In Hong Kong, where XO sauce was invented, dried shrimp or scallops and Chinese ham are combined with chiles to create a powerhouse condiment that is salty, spicy, and funky. XO sauce is a very delicious sauce that was originally invented here in Hong Kong in the early 80’s. Add the pippies and cook for 1-2 minutes until the shells are fully open. This sauce, allegedly from Hong Kong, is called XO to equate its extravagance with that of "extra old" fine brandy (though there is none in the recipe). XO sauce will keep for a month – the flavours will intensify over time. Put the dried scallops, shallots, garlic, fresh chillies, ham and shrimp into a wok (or a large pot) and mix in 1 litre (4 cups) of oil. The first dish I made with this XO sauce was Pan Seared Scallops with XO Sauce. Stir for 3 more minutes. I have since gotten many great feedback from readers on that dish. 3 tbsp XO sauce 2 tsp soy sauce 2 tsp sugar 100ml chicken stock (try not to use a cube) half a teaspoon sesame oil white pepper 1 spring onion - sliced into julienne coriander - a few tbsp of picked leaves What you do First cook your noodles in boiling water for two minutes. Add turnip cake. Heat peanut oil in a 12″ skillet over medium-high heat. Thus, adjust the proportion only. XO sauce seems like such an ambitious recipe to me. Straight from the pan, this stir-fry pork & veggies in XO sauce is a result of clearing the fridge of the odd leftovers after making stir-fried seven vegetables & claypot pork noodles.The leftovers (minced pork, sliced pork and assorted vegetables) are stir-fried together in a delicious XO sauce. XO sauce is popular in Hong Kong as well as the southern regions of China’s Mainland, like Guangdong. What is XO sauce. XO Sauce is a seafood sauce popular in Cantonese cuisine and it’s rather pricey (about S$20 per bottle) due to the dried scallops which is a premium Chinese dried good. Add bean sprouts and green onion. XO Sauce Recipe Instructions. For those who do not know what XO sauce is, it is a savoury gourmet condiment made from Chinese ham, dried scallops, dried shrimp, dried squid & spices. You can usually find XO sauce at Asian supermarkets. The dried scallops are a little expensive, but that’s kind of the point. This recipe … Makes about 350ml. Add garlic and XO sauce. A relative newcomer to the recipe stage, XO sauce is believed to have first popped up in Hong Kong during the 1980s. Transfer to serving plates. For the sauce, we adopt the traditional Chinese cuisine approach to mix XO sauce with aromatic minced garlic. She found the xo-sauce available in shops could not meet up to her requirement and therefore, decided to prepare her own xo-sauce with the help of her trusted chef “Fat Kor”. Dried seafood. Both of them are salty. This is an easy recipe for stir-fry prawns, for one can hardly go wrong with XO Sauce. Add remaining 1/2 cup oil; reduce heat to low and simmer until oil is infused, about 30 minutes, stirring every 5 minutes. Soak both dried scallops and dried shrimp in boiling water for at least 30 minutes to overnight. This vegetarian version features a cast of aromatic spices, soy sauce, honey, garlic and shitake mushrooms to create the craveable savoriness that traditional XO sauce is known for. Add all the sauce, chili pepper, and cook for 3-5 minutes. Tips. 1 tsp prawn paste (optional) 5 eggs, lightly scrambled. Transfer to a sterilised jar, cool and refrigerate until required. And I love those little jars you used for the sauce! In a large wok heat the vegetable oil and gently fry the onion, garlic and ginger. Drain and keep aside. Mix well and cook for 1 minute. The term XO comes from the word extra old cognac. Add the eggs and use a spatula to stir the eggs around until almost set. Serve immediately. XO sauce is made of roughly chopped dried seafood, including scallops, dried fish and shrimp, and cooked with chili peppers, onions, and garlic. Add soy sauce, sugar and dried chillies and cook, stirring occasionally, until well combined (1-2 minutes). 1 cup vegetable oil . Aubrey July 15th at 1:13 am. Thanks to you and Lilja for this most interesting recipe, I love the idea of making XO sauce at home and your sauces are always amazing! With a delicious sauce, tender shrimp, and refreshing broccoli, the dish is a medley of delectable yet healthy ingredients. Once they’re ready, combine dried seafood with shallot and garlic in a food processor. Hi Maggie! When I posted that recipe online, my page hits went through the roof. Taste and add more xo sauce if desired. You can adjust the amount of oyster sauce and XO sauce. Add oil to a wok and cook over medium-high heat. Add the stock, sugar, salt and soy sauce and simmer for 1 minute. In this dish, I’m using Lee Kum Kee’s new Seafood XO sauce, which is available in major supermarket. STEP 1. XO sauce is an umami-packed condiment has it all – savory, smoky, sweet, spicy and salty thanks to key ingredients like dried shrimp and scallops, cured ham, chilies, onion, oil and more. Instructions. I’ve not familiar with XO sauce but it sounds like a super delicious condiment. 1. STEP 2. In a wok or large skillet over high heat, add 1 tablespoon oil. 1 thick rasher (about 70g) smoked bacon, cut into thin strips For the seasoning sauce, combine the ingredients and set aside for later. XO sauce is one of the best seafood sauce, packed with umami flavors, so potently delicious with a hint of spiciness. The oyster sauce adds seafood favor while XO sauce adds seasonal sauce. 2 tbsp xo sauce. Ingredients. Get Chef John's XO sauce recipe here. Add the mince and xo sauce and fry until cooked. Your photos are gorgeous! For perfecting mixture, we simply steam abalone to and make it juicy. i’m loving the newspaper and photos, so good! It uses dried seafood such as scallops and shrimp, along with dried ham. To serve, cut or break the bun in half and assemble the bun with the steak, sauce, mushrooms, emulsion, lettuce, mint and basil with the lid on top. I feel that using XO sauce on anything at … Add wine, sugar, bean paste, and soy sauce and pulse to combine. to garnish: 4 spring onions, finely chopped, & a handful of chopped coriander. Reply. 1 tbsp peanut butter. It’s a collection of the most prized ingredients from around China, and it was named after XO cognac – a status symbol of decadence and sophistication in Hong Kong at the time. Scallops are a little expensive, but that’s kind of the dish is amazing, both amazingly to... Minced garlic ) smoked bacon, cut into thin strips XO sauce, adopt! 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