XO sauce is a sauce made mainly from dried seafood originating from Hong Kong, used to make dumpling sauce, stir-fried dishes, served with rice or noodles or to fried rice to increase flavor dish. They derive the name XO from the famous French Cognac XO. XO sauce has a spicy, moderately salty taste, sweet, and fragrant with dried seafood and onions, creating a special flavor.
The key ingredients in XO sauce are mainly dried shrimp, dried scallops, and salted ham.
RESOURCES:
- 150gr dried scallops (or 450gr fresh self-dried scallops)
- 100gr Jinhua ham (or Serrano)
- 150gr dried shrimp
- 300gr dry onion (shallots)
- 100gr of garlic
- 4 teaspoons of glutinous wine
- 1 tablespoon oyster oil (optional)
- 4 tablespoons red fluffy chili powder (I temporarily replace it with Korean Gochugaru)
- 150gr chili fruit (should choose chili less spicy, mainly create fragrance)
- 80gr dried salted fish (I replace it with 1 teaspoon of salt)
- Approximately 5 tablespoons of the dried shrimp eggs (shrimp roe, optional).
- 2 teaspoons of chicken powder mixed with 250ml of water (or replace with 250ml of chicken juice)
- 1.5 teaspoons of sugar
- 2 tablespoons fish sauce
- 400-500ml cooking oil
Self-made dried scallops:
- 450gr fresh scallops
- 2 teaspoons salt
MAKING:
- Fresh scallops are salted for 30 minutes, then steamed until cooked and then dried at 70-80 degrees for about 3 hours. You can dry at 100 degrees to shorten the time. Because I was homemade, I dried it at a moderate hardness, then dried it at room temperature for 1-2 days to dry completely. Then I removed the cooler for 1 week.
- Dried scallops and dried shrimp put in 2 separate bowls, mix 1 tablespoon each with glutinous wine, and pour water over the face. Soak for about 2 hours until soft. After that, the shrimp wash the soil and sand, then chopped it up well.
- Ham meat is finely diced, put in a steamed dish for about 15 minutes and then keep the water flowing. After ripping scallops, put them in a bowl to steam for about 45 minutes, then keep the water flowing in the bowl to mix with chicken broth.
- Chopped garlic with dried onions. Chopped chili.
- Heat the boiling oil to about 150 degrees, or stick the chopsticks to see tiny bubbles, then drop the garlic in the golden pan, then use the net to pick up the bowl to separate, then do the same with onions.
- After picking the onions, wait for the hot oil for the scallops to go in and then take out the gold, then add the ham for a bit and then take out. Next, let the dried shrimp and fry for about 30 seconds, then add the chopped spicy chili to the pan. Then put all the ingredients in the pan, add the chili powder to color and aroma, add fish sauce, oyster oil, salt, sugar, the remaining 2 tablespoons of wine with chicken broth and steamed meat. Lower the heat and then stir for about 2 minutes for them to blend and then turn off the heat. Allow to cool and then draw into closed jars, leave for 2-3 days for the finished product to become more delicious.
- If properly stored in the cooler, it will last 3 months to 1 year, requiring oil to cover the sauce to keep it long and dry.
