I made this and it turned ,out so good on my first try and I am NOT a good cook. I was so happy. Then, i used it to make your XO shrimp fried rice and my husband & daughter inhaled it in a blink of an eye; foods i make usually sits around for days 😄. Thanks so much Marion!
Uhhh I don't think I'll get the ingredients easily in Spain, but I'm gonna try!!! Here we have many words for shrimps and prawns: Quisquilla, Camarón, Gamba, Langostino, Gambon, Carabinero, all of them from the sea, different species. 😊 Besos! 😘🥰
Your recipes never steer me wrong! I am defiantly getting the ingredients together to make this. I live in Canada, sometimes it's shrimp sometimes it's prawn, I have no control over what comes out. Wish you and your family well❤️
i've watched a LOT of xo sauce recipes and i love how you explained why a wide pan/wok is ideal. i was on the fence whether to use a sauce pan. & the light & dark soy sauce! i also like how your recipe isn't as tedious (no steaming, no taking anything out of the oil and putting it back). can't wait to try, most of my ingredients will be shipped next week.
@@Marionskitchen i tried it w/out having tasted xo sauce ever and i must say i'm surprised it has similar flavor profile with Bagoong (Filipino sauteed shrimp paste). not bad for first try, my fam loved it paired w/ mango salad and fried fish. thanks again for your helpful recipe!!
Marion, I wanted to say that you are just a joy to watch, your knowledge, personality and relaxing demeanor has been so inspiring that I started my own channel because of you! Thank you & I can’t wait to see more of your foods!
I made this a couple weeks ago and it is amazing. It did take me about 4 hours from prep to final product but it was worth it. I made enough to share with folks at work and they love it also. Thank you for a great video.
Yep, we call them shrimp, unless they are really big, and then they called are prawns, because big shrimp is an oxymoron. Apparently there is a scientific difference between prawns and shrimp, but that would only concern a marine biologist.
We tend to go the other way in Australia, where they're called prawns unless they are the really small ones (like they used to use them in seafood cocktails in the 70s), when they're called shrimp. But, as long as they taste good who cares :)
The chilli jam Jamie used for his fried rice must be a less spicy version and different than this Xo sauce for sure! because he creates recipes suitable for Brits who are allergic to chilli and other spices! lol
I have missed going to the Chinese restaurant right down the street. Following Marion has allowed me to make really tasty meals at home. With a little tweek mainly replacing the sugar I can keep them low carb. I love her recipes.
What a great recipe! My mom used to make this, only with just dried shrimp. Scallops were just too expensive and hard to find back then. She liked it spicy so i grew up eating it that way. It’s an acquired taste. Husband just can’t get used to it. Love it straight out of the jar, over rice and noodles, as a dip with corn tortillas or pita bread, on a baked potato, right next to scrambled eggs in the morning. Yeah, it’s versatile. This is the first time I’ve heard it called XO sauce, tho. I know it as shrimp oil or shrimp paste.
This is magic ! I use this sauce in my Thai Tom Kha Gai Soup , in my Thai fried rice , in my chicken satay ! I Am feeling hungry already ! Thanks Marion !
Hi marion.. hi from jakarta, indonesia love your recipes. Easy and the ingredients also easy to find here in Jakarta.. For dry shirmp we called it "ebi kering" Small prawn = ebi Dry = kering But with bigger prawn/shirmp, we called it "udang" Thank you for an easy recipes..
I remembered having XO sauce with peashoots when I was a kid and I was blown away with how delicious a vegige dish could be. Asked my mom if we can make it at home and she said "you sure have expensive tastebuds" :P. I haven't had it in yearssince hubby can't stand the taste/smell of dried seafoods. Really want to try making these now and share them as gifts to my asian uncles / aunties -- I think they'd appreciate it as it's considered quite luxurious, and homemade too! Thanks Marion for being so inspiring always
XO sauce is use as chili sauce in Hong Kong. It has become a standard condiment served at dim sum. It's even featured in many common dim sum dishes like XO sauce rice rolls or XO scallop fried rice. In old days they would give you for free if you request it. But now they charge you for it. It’s expensive to buy it in the Asian supermarket. Now thanks to Marion we can have our very own XO sauce. 🤗😀
I live near Seattle in the US. For us, shrimp is the generic term, but we also call them prawns quite commonly. Typically, larger varieties tend to be referred to as prawns, as well as any variety that is usually called a prawn where it is sourced. As an example, I've never heard tiger prawns called tiger shrimp that I recall. Dried shrimp are always dried shrimp, though!
My husband is a chief, everytimes he makes XO sauce at home he turns my kitchen like warzone! he used old transition way to make it but all I want just something simple! Easy to find ingredients! thanks to you makes as simple as that can be!! As a chief "s wife! I don't really think we had to do exactly what the professional chief does in their kitchen! I just want something simple!!👍👍👍
@Amanda Tran At the end of the the day it'll be cheaper to buy the $14 jars as those ingredients are not cheap not to mention the time involved in making it. As long as the ready made XO sauce has the dried shrimps & scallops ingredients on them because that what makes the taste.
There is a Thai hotpot joint near me that makes absolutely out of this world XO sauce. It’s a must for their hotpot but you can also buy a jar to take home. If you live in Edmonton Alberta I recommend you stop by Bangkok hotpot (at least once the pandemic has settled down).
I’ve never had XO sauce before, this makes me really want to try a quality bought version and if I like it, make it myself. It looks awesome but many difficult to get ingredients online here in Australia.
Not really! Asian section at woolies has most of the ingredients like cooking wine and gochugaru, and the dried seafood is fairly easy to find at any asian grocer :)
Marion and Adam Liaw were my favourite Masterchef guys. I'm going to try both their versions of the XO sauce and do a taste test soon. Lucky to have both of them on YT!
AGREE 100%. Curious, did you have a winner between the two versions of the recipe? Or maybe you combined? Especially curious about bacon versus prosciutto. Thanks!
You remind me of an Asian version of Entertaining with Beth (UA-cam channel) bc you are so soothing, relaxing, interesting and educational to watch.👍🏻😊 Love watching your videos!
This looks incredible. And to answer your question, “prawns” in the US usually only refer to the large shrimp with intact tails, like those served in a shrimp cocktail (yes, we call it a shrimp cocktail but it’s made with prawns.) 😂
Thanks Marion. I’m making this right now and it smells incredible. It’s great to have a good recipe because I have to be gluten-free and it’s hard to find commercial GF XO sauce. I have all of the ingredients GF except for the shaoxing wine (doesn’t seem to exist), so I used dry sherry instead. Can’t wait to have it with something tonight!
Do you have your own restaurant yet. I know it's lot of work but your dishes are spot on and your very easy on the eyes 👀. Your videos are very professional easy to follow.
Hi Marion, it looks delicious and i want to make more for my two sisters but I am wondering for your ingredients how many ml canning jars you are using? Kindly advise so I can buy the jars to put as I needs to do for three households. Thanks.
This looks amazing 🤩!! Marion I love all your recipes, every single one I’ve tried was absolutely amazing. I would love to see your mala xiang guo recipe as well please? I’ve seen a few on UA-cam but I feel like your version well be right up our ally 😊.
We buy XO Sauce from Store all the time as we use it a lot on noodles, fried rice and stew too So happy to see ur recipe and I can make my own now Ty ty 🙏👍
Hi Marion, thanks for your recipe. Can not wait to try it out! Looks so whiffylious. Chinese guy from Belgium, we call it shrimp for the small guys and prawns for the bigger ones. But in Cantonese very easy just 'ha' (like 555) :-)
Marion, I know your gonna do a few festive dishes. I was hoping you could do a festive pad kee mao? I cooked one with the inclusion of turkey, parsnips and butter. I'd like to see your version as your never short of ideas!
Hi Marion, I 💘 all your recipes...Can you make a delicious & healthy vegetable soup without the meat coz my sister wanted a meatless or better with fish or chicken in it..
the one brand of store bought xo that i really liked no longer is in business 😢 i made sure to buy the last 2 jars on the shelf. i’ve tried other brands but they’re just aweful. like they used vinegar or something. this recipe though, looks spot on! im definitely gonna give it a go.
also, i’ve got a whisky barrel aged shoyu that tastes phenomenal. might experiment with it lol. probably overkill, but it’s supposed to be luxurious, right? lol
![【香港手工】自製XO醬｜$100夠做4罐？｜ XO Sauce [Eng Sub]](http://i.ytimg.com/vi/GcmnnOBmZAQ/mqdefault.jpg)
I love this steady supply of Marion recipes! Thank you!!
I made this and it turned ,out so good on my first try and I am NOT a good cook. I was so happy. Then, i used it to make your XO shrimp fried rice and my husband & daughter inhaled it in a blink of an eye; foods i make usually sits around for days 😄. Thanks so much Marion!
Uhhh
I don't think I'll get the ingredients easily in Spain, but I'm gonna try!!!
Here we have many words for shrimps and prawns:
Quisquilla, Camarón, Gamba, Langostino, Gambon, Carabinero, all of them from the sea, different species. 😊
Besos! 😘🥰
Your recipes never steer me wrong! I am defiantly getting the ingredients together to make this. I live in Canada, sometimes it's shrimp sometimes it's prawn, I have no control over what comes out.
Wish you and your family well❤️
i've watched a LOT of xo sauce recipes and i love how you explained why a wide pan/wok is ideal. i was on the fence whether to use a sauce pan. & the light & dark soy sauce! i also like how your recipe isn't as tedious (no steaming, no taking anything out of the oil and putting it back). can't wait to try, most of my ingredients will be shipped next week.
Awesome!!! I hope you love my version! Let me know how it goes!
@@Marionskitchen i tried it w/out having tasted xo sauce ever and i must say i'm surprised it has similar flavor profile with Bagoong (Filipino sauteed shrimp paste). not bad for first try, my fam loved it paired w/ mango salad and fried fish. thanks again for your helpful recipe!!
Marion, I wanted to say that you are just a joy to watch, your knowledge, personality and relaxing demeanor has been so inspiring that I started my own channel because of you!
Thank you & I can’t wait to see more of your foods!
I swear you become my weekend cooking list every time I watch a video😁 currently marinading the Char Sui
I made this a couple weeks ago and it is amazing. It did take me about 4 hours from prep to final product but it was worth it. I made enough to share with folks at work and they love it also.
Thank you for a great video.
In the US, we only call them prawns if they're like the large tiger prawns. Otherwise, they're shrimp haha
Yep, we call them shrimp, unless they are really big, and then they called are prawns, because big shrimp is an oxymoron. Apparently there is a scientific difference between prawns and shrimp, but that would only concern a marine biologist.
We tend to go the other way in Australia, where they're called prawns unless they are the really small ones (like they used to use them in seafood cocktails in the 70s), when they're called shrimp. But, as long as they taste good who cares :)
Mate. Don't come the raw prawn with me.
And prawns here cost a fortune.
Shrimp bro
So many thanks Marion. You are so perfect at presenting a recipe I want to make it the very next day.
I'm salivating. I love this condiment and can't wait to make it myself. Love your new glasses.
Thanks so much!
This must be the "Chilli Jam" that Jamie Oliver wanted to use in his fried rice..
I'm sure Uncle Roger will fuiyyoh this condiment!!
Your comment cracked me up. Big fan of Uncle Roger.
The chilli jam Jamie used for his fried rice must be a less spicy version and different than this Xo sauce for sure! because he creates recipes suitable for Brits who are allergic to chilli and other spices! lol
Someone tag Uhhhncle Roooogaaa in this video !
@@sandukawijesooriya Brit here who can't get enough of the chilli :P !
@@ilonabell7095 nice to hear that you love chilli. But the majority of the brits cannot handle it. 🌶️🌶️😂😂
I only learned of XO by watching, Marion, but I think I’m a fan! Can’t wait to try it. Thank you.
I have missed going to the Chinese restaurant right down the street. Following Marion has allowed me to make really tasty meals at home. With a little tweek mainly replacing the sugar I can keep them low carb. I love her recipes.
What a great recipe! My mom used to make this, only with just dried shrimp. Scallops were just too expensive and hard to find back then. She liked it spicy so i grew up eating it that way. It’s an acquired taste. Husband just can’t get used to it. Love it straight out of the jar, over rice and noodles, as a dip with corn tortillas or pita bread, on a baked potato, right next to scrambled eggs in the morning. Yeah, it’s versatile. This is the first time I’ve heard it called XO sauce, tho. I know it as shrimp oil or shrimp paste.
I don't eat this but even when it's food i don't like/eat i still enjoy your cooking it's simply art 😘
Aw thank you so much!
It makes me wanna try it haha
Love the new glasses, Marion! 💗
Thank you!
Omg this sauce is what dreams are made of😍
Tried. Absolutely wonderful! Thanks Marion
This is magic ! I use this sauce in my Thai Tom Kha Gai Soup , in my Thai fried rice , in my chicken satay ! I Am feeling hungry already ! Thanks Marion !
Hi marion.. hi from jakarta, indonesia
love your recipes. Easy and the ingredients also easy to find here in Jakarta..
For dry shirmp we called it "ebi kering"
Small prawn = ebi
Dry = kering
But with bigger prawn/shirmp, we called it "udang"
Thank you for an easy recipes..
Cool! Love learning new words!
Just made this ...amazing !
Hi Marion!!!
Thank you for all of your incredible recipes ❤
Glad you like them!
Yeah shrimp is shrimp here. Though sometimes really large ones are called prawns but I call it all shrimp 😂
I'm drooling for xo sauce right now!!!
I remembered having XO sauce with peashoots when I was a kid and I was blown away with how delicious a vegige dish could be. Asked my mom if we can make it at home and she said "you sure have expensive tastebuds" :P. I haven't had it in yearssince hubby can't stand the taste/smell of dried seafoods. Really want to try making these now and share them as gifts to my asian uncles / aunties -- I think they'd appreciate it as it's considered quite luxurious, and homemade too! Thanks Marion for being so inspiring always
I love your personality so positive
XO sauce is use as chili sauce in Hong Kong. It has become a standard condiment served at dim sum. It's even featured in many common dim sum dishes like XO sauce rice rolls or XO scallop fried rice. In old days they would give you for free if you request it. But now they charge you for it. It’s expensive to buy it in the Asian supermarket. Now thanks to Marion we can have our very own XO sauce. 🤗😀
I live near Seattle in the US. For us, shrimp is the generic term, but we also call them prawns quite commonly. Typically, larger varieties tend to be referred to as prawns, as well as any variety that is usually called a prawn where it is sourced. As an example, I've never heard tiger prawns called tiger shrimp that I recall. Dried shrimp are always dried shrimp, though!
Hi! Marion, I love your recipe! We really need this comfy food for the unprecedent time. Thank you for sharing!
You are so welcome!
“A little bit whiffy “ is the top euphemism of 2020.
Aahahahaha.
My husband is a chief, everytimes he makes XO sauce at home he turns my kitchen like warzone! he used old transition way to make it but all I want just something simple! Easy to find ingredients! thanks to you makes as simple as that can be!! As a chief "s wife! I don't really think we had to do exactly what the professional chief does in their kitchen! I just want something simple!!👍👍👍
You know the XO sauce is good when you can just shovel it in your mouth and eat it on its own!
That's right!!
Beautiful, definitely a maker....looks so handy.
Thanks Marion! I'm kind of a newbie to Chinese cooking, but am slowing working up the courage.
This looks very interesting! 😋
I love love! Hearing you're baby in the background it made me smile constantly😊 but this looked amazing!
Now I know why a tiny jar is so pricey! Looks amazing.
How much does it cost?
$14-$16
@Amanda Tran At the end of the the day it'll be cheaper to buy the $14 jars as those ingredients are not cheap not to mention the time involved in making it. As long as the ready made XO sauce has the dried shrimps & scallops ingredients on them because that what makes the taste.
Marion it was a delight to find you on UA-cam I love the way you present and encourage us all
Thanks,Marion !
Loving your new glasses! Very chic looking... and all the food you make looks always delicious 😋
There is a Thai hotpot joint near me that makes absolutely out of this world XO sauce. It’s a must for their hotpot but you can also buy a jar to take home. If you live in Edmonton Alberta I recommend you stop by Bangkok hotpot (at least once the pandemic has settled down).
I would hammer that sauce....except my wife has a horrific seafood allergy! Maybe when she goes away for vacation!
Love it, been trying to source an xo sauce recipe I click with and you were tops. Thank you.
I have tried that before Mam.they said its delicious.my family live it.
I’ve never had XO sauce before, this makes me really want to try a quality bought version and if I like it, make it myself. It looks awesome but many difficult to get ingredients online here in Australia.
Not really! Asian section at woolies has most of the ingredients like cooking wine and gochugaru, and the dried seafood is fairly easy to find at any asian grocer :)
@@SpeakOut17 I’ve not tried getting the chilli paste yet, mostly I was thinking the seafood products.
@@MaZEEZaM chilli powder not paste btw
@@SuperSpecies What am I thinking of then, I’m sure there is a Korean chilli paste, comes in a thin red short in height tub?
@@MaZEEZaM that's gochujang. It's fermented and has rice starch in it too
Omg❤this is so good ❤❤❤❤❤
I love XO sauce over radish cake. I’d say it’s of acquired taste, but it’s my funky piece of heaven.
Looks incredible! Love XO sauce 😍
Mmmmmm, your voice convince me to do this recipe. Thank you again. 🙏🏽❤️
Oh yes! Put on toast. Yum!
This sauce looks pretty good!
Going to try this loads of love from India your videos are so inspiring
Yay! Thank you!
My mouth is actually watering! I will be trying this out. Thanks xox
How lovely a person who is half Asian - half western cooks.
Marion and Adam Liaw were my favourite Masterchef guys. I'm going to try both their versions of the XO sauce and do a taste test soon. Lucky to have both of them on YT!
AGREE 100%. Curious, did you have a winner between the two versions of the recipe? Or maybe you combined? Especially curious about bacon versus prosciutto. Thanks!
You remind me of an Asian version of Entertaining with Beth (UA-cam channel) bc you are so soothing, relaxing, interesting and educational to watch.👍🏻😊 Love watching your videos!
Made it ! FRICKEN DELICIOUS !
Looks amazing!
This looks incredible. And to answer your question, “prawns” in the US usually only refer to the large shrimp with intact tails, like those served in a shrimp cocktail (yes, we call it a shrimp cocktail but it’s made with prawns.) 😂
I think I've never drooled so much for a vid like that
I made this, and I made the XO Fried Rice too, and they're amazing! I highly recommend.
Thanks Marion. I’m making this right now and it smells incredible. It’s great to have a good recipe because I have to be gluten-free and it’s hard to find commercial GF XO sauce. I have all of the ingredients GF except for the shaoxing wine (doesn’t seem to exist), so I used dry sherry instead. Can’t wait to have it with something tonight!
Thank you Marion
Ugh, this is my favorite sauce! So good in any dish. Thanks, Marion. 👍👌
I love watching her ❤️
She is so natural and explains so sweet:))
Just love watching her but I cook horrible 😄😄
It is interesting to watch Marion to make her version of XO sauce. It is different from what I learnt from other Hong Kong chefs.
I've always wanted to make these. They are so good!
Do you have your own restaurant yet. I know it's lot of work but your dishes are spot on and your very easy on the eyes 👀. Your videos are very professional easy to follow.
That looks really amazing!!
nice choice of food I Love your recipe for your cooking.
Wow” it looks so good! Thank you Marion!
Dried shrimp/prawns. Dried scallops. Hmmm. Mmmmm. Yummmmm.
Yes, in the states pretty much all types are shrimp except for the huge ones. It literally has to be tiger prawn size for us to call it a "prawn".
Yeah, in America you typically only hear the word "prawn" when someone is talking about really big shrimp.
Thx. Very exotic condiment for sure
I’m gonna make it!!
Yum! XO sauce is amazing, definitely grateful for this recipe, thank you!
I love this channel! 🧡
I’m making this for Christmas gifts thank you
I’m glad you don’t call them “shrimps” 😂 I’ve never heard of XO sauce but it looks really delicious
It’s a delicious sauce in Chinese cooking, especially lovely used to stir fry!
Hi Marion, it looks delicious and i want to make more for my two sisters but I am wondering for your ingredients how many ml canning jars you are using? Kindly advise so I can buy the jars to put as I needs to do for three households. Thanks.
New specs.... Lovely Marion and her lovely spicy recipes...
I love shrimp so I will love this sauce
I call them crevettes ! Lol ! I am french but I lived in Asia, Australia and USA ! And I am at the moment in Africa. I love your recipes !
XO sauce is ❤️❤️❤️❤️ thank you for the recipe Marion!
Please add this sauce to Marion's Kitchen range 😍😍😍
I live in the States and I say prawns if it is an Asian dish and shrimps for all other preparations
i pay $$$ for store bought XO......so good! Can't wait to try this. Do you have a CHILI CRISP RECIPE? Thanks Marion
Working on a chilli crisp recipe Kathleen!
What brand of XO sauce did you like? Any recommendations much appreciated. Thank you in advance
This looks amazing 🤩!! Marion I love all your recipes, every single one I’ve tried was absolutely amazing. I would love to see your mala xiang guo recipe as well please? I’ve seen a few on UA-cam but I feel like your version well be right up our ally 😊.
We buy XO Sauce from Store all the time as we use it a lot on noodles, fried rice and stew too
So happy to see ur recipe and I can make my own now
Ty ty 🙏👍
My pleasure 😊
Which brand would you recommend? Thank you in advance 🙏
Hi Marion, thanks for your recipe. Can not wait to try it out! Looks so whiffylious. Chinese guy from Belgium, we call it shrimp for the small guys and prawns for the bigger ones. But in Cantonese very easy just 'ha' (like 555) :-)
I'm gonna be DECEASED when a XO fried noodle recipe comes out. So delicious
I add LOTS of this to my fried rice. It's GLORIOUS!
This looks so delicious! This video will just let me imagine the taste :)
Marion, I know your gonna do a few festive dishes. I was hoping you could do a festive pad kee mao?
I cooked one with the inclusion of turkey, parsnips and butter. I'd like to see your version as your never short of ideas!
Hi Marion, I 💘 all your recipes...Can you make a delicious & healthy vegetable soup without the meat coz my sister wanted a meatless or better with fish or chicken in it..
Have you tried sambal belancan? That is a must condiment. The best spicy condiment.
the one brand of store bought xo that i really liked no longer is in business 😢 i made sure to buy the last 2 jars on the shelf. i’ve tried other brands but they’re just aweful. like they used vinegar or something. this recipe though, looks spot on! im definitely gonna give it a go.
also, i’ve got a whisky barrel aged shoyu that tastes phenomenal. might experiment with it lol. probably overkill, but it’s supposed to be luxurious, right? lol
If you dont mind, please share the name of the good brand you bought. Any other brands you liked? Thank you in advance.
Love it so much❤️❤️❤️👍🏼👍🏼👍🏼will definitely make mine v soon💕💕💕
This is my favorite condiment! I’m making this!! Thanks for the recipe.
You are so welcome!
Plan to make this. I can smell it.😊😊
I’ll need to make this now. My imagination can only go so far as to what this might taste like.