Homemade XO Sauce

Ingredients

• 300 g Dried scallops (Choose small ones; cover with water and refrigerate to soak for 10–12 hours. Reserve the soaking liquid; shred the scallops.)
• 100 g Dried shrimp (Soak in warm water for 15 minutes. Reserve the soaking liquid; chop, but do not mince too finely.)
• Shallots (One bowl; finely mince. The original recipe does not specify an exact weight.)
• Garlic (One bowl; finely mince. The original recipe does not specify an exact weight.)
• 700 ml Peanut oil (The original recipe says other oils may also be used; first use it to fry the scallops, then reserve it.)
• 1 Bird's eye chili (The author uses one because children will be eating it; if you enjoy spicy food, the original recipe recommends using 5–8.)
• 40 g White sugar (Enhances the umami flavor.)
• 200 ml Soaking liquid from the dried scallops and dried shrimp (Reserve the soaking liquids from the scallops and dried shrimp; the original recipe does not specify the ratio of the two liquids.)
• 2 勺 Oyster sauce (The original recipe says two spoonfuls; the spoon capacity is not specified.)

Steps

1. 1

   Place the small dried scallops in a container, add enough water to cover them, and refrigerate to soak for 10–12 hours. Once rehydrated, they should be approximately twice their original size.

2. 2

   Soak the dried shrimp in warm water for 15 minutes. Reserve the soaking liquids from the scallops and dried shrimp for later use.

3. 3

   Gently press the soaked scallops with the side of a knife to separate them into fine strands.

4. 4

   Chop the soaked dried shrimp, leaving some texture. Finely mince the shallots and garlic separately and set aside.

5. 5

   Pour 700 ml peanut oil into a pan and heat over medium-high heat until hot; the original recipe describes the oil as feeling somewhat hot to the touch. Do not touch hot oil with your hands.

6. 6

   Maintain medium-high heat, add the scallops, and stir continuously. Fry until reddish brown; do not stop at golden brown, but avoid burning them.

7. 7

   Remove the fried scallops and drain off the oil. Reserve the oil in the pan and set the fried scallops aside.

8. 8

   Measure 8 spoonfuls of the reserved oil back into the pan; the original recipe does not specify the spoon capacity.

9. 9

   Add the minced garlic and shallots, then add 1 bird's eye chili. For a spicier sauce, the original recipe recommends using 5–8.

10. 10

    Stir-fry over medium-low heat until fragrant.

11. 11

    Add the chopped dried shrimp and stir-fry until lightly browned.

12. 12

    Add 40 g white sugar and stir until evenly combined.

13. 13

    Pour in all the peanut oil previously used to fry the scallops. Reduce the heat to low and fry slowly, stirring frequently to prevent burning.

14. 14

    Fry until reddish brown. The author explains that frying the ingredients separately prevents the garlic from burning before the scallops are fully cooked.

15. 15

    Add the fried scallops and stir until evenly combined.

16. 16

    Pour in 200 ml of the soaking liquid from the scallops and dried shrimp.

17. 17

    Increase the heat to medium and simmer slowly to allow the flavors to meld, until the liquid has evaporated and only oil remains in the pan.

18. 18

    Add 2 spoonfuls of oyster sauce and cook for another 3 minutes.

19. 19

    Transfer the sauce to a jar that has been scalded with hot water and thoroughly dried. Cover the surface with oil to prevent air exposure, seal the jar, and refrigerate.

Notes

The original recipe states that the sauce can be refrigerated for 3 months. The shallots and garlic are specified only as “one bowl,” with no exact quantities; the capacities of the 8 spoonfuls of oil and 2 spoonfuls of oyster sauce are also unspecified. The original recipe does not provide precise times other than soaking the scallops, nor does it specify the cookware or exact heat temperatures.

Nutrition per serving

• Cantonese
• Homemade sauce
• Seafood
• Savory
• Adjustable spiciness
• Stir-fried
• Refrigerated storage