How to make XO sauce (XO 酱) - a comprehensive guide

XO sauce is the most valuable Cantonese condiment, made with expensive ingredients with an intense savory flavor concentrated from dried scallop, Jinhua ham, and dried shrimps. Most people buy their XO Sauce, which is expensive. In addition, you have to settle with a toned-down flavor than the homemade type that uses higher quality ingredients. If you make it yourself, you can enjoy a fraction of the cost.
This video will show you how to make it at home.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood... )
Ingredients A
150g dried scallop
100g Jinhua ham
100g dried shrimp
600ml vegetable oil
Ingredients B
4 tbsp Shaoxing wine
2 tbsp light soy sauce
3 tbsp oyster sauce
1 tbsp sugar
Ingredients C
200g shallot
60g garlic
3 large red chili
2 tbsp chili powder
Method:
1. Soaking and steaming
- Soak the dried scallop overnight. Then, steam for 45 minutes to soften the scallop. Remove and let it cool. Next, shred each dried scallop into the individual fine strips.
- Cut the Jinhua ham into half-inch thick slices and steam together with the dried scallop. Then cut the ham into small dice.
- Soak the dried shrimp for fifteen minutes. Drain the dried shrimp and then chop it into the size of rice grains.
2. Deep-frying
- Heat the oil to about 150°C/300°F.
- Start with deep-frying the scallop, Jinhua ham, and dried shrimp one after another. Remove each one before deep-fry the next one. Each of them should be deep-fried until slightly golden, slightly crispy, and dry.
- Cut the shallot and the garlic into small dice.
- Cut the red chili into small pieces and remove the seeds.
- Add the shallots to the oil and deep-fry for about five minutes, then add the garlic and continue until the color turns golden. Next, add the red chilies and fry for another minute, then turn off the heat.
3. Season the sauce
- Place the fried scallop, ham, and shrimp in a pan. Season them with Shaoxing wine, light soy sauce, oyster sauce, sugar, and leftover extract after steaming the ham and scallop.
- Bring it to a boil and mix well. Now pour it back to the wok and mix with the fried shallot, garlic, and chilies.
- Add some chili powder if you like it spicy.
- Continue to simmer it over low heat until all the water has evaporated.
- The XO sauce is ready!
#XOSauce #XO酱 #XPSauceRecipe
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Website: tasteasianfood...
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[@TasteofAsianFood]

HI,
You can download the recipe and read the comprehensive guide on how to make XO Sauce here: tasteasianfood.com/xo-sauce/ 😀

[@joethesimple685]

Hi. I am watching from the Philippines. I love Chinese food. They are the best! 🇵🇭😊❤

[@carmenbella9104]

Thank you ! Interesting lesson how we can made it at home.
Pls do more videos, I love chinese dishes and learn about many ingrrdients and recipes.
I live at Australia and I am from Peru 🇵🇪

[@2ndlecky30]

Followed the recipe but without the ham but added some abalone extract and it tastes really nice. Well done to you and thanks for a great video.

[@zalibecquerel3463]

Wonderful! I gave my father some XO sauce on fathers day this year. I would love to see some recipes using it!
My favourite thing to do is to put a tiny bit on top of good siu mai.

[@ludyguinaban1452]

Yum yum

[@trashboity8773]

jinhua ham can substitute with anything besides bacon?

[@SCAxman]

Would prosciutto be a good substitute for the ham?

[@TasteofAsianFood]

Yes, it is a good substitute.

[@xariz8642]

Will it be ok to skip the jinhua ham? Would it still taste good?

[@TasteofAsianFood]

Yes.

[@xariz8642]

I miss eating at a legit chinese resto. One thing i always check first is if they have something on the menu that has XO sauce 😁

[@NomNom737]

Please answer ..is ginger needed?? Thks

[@TasteofAsianFood]

I do not use ginger. The recipe is in the description below the video.

[@NomNom737]

@@TasteofAsianFood thankyou.God bless u

[@makemywayman]

Mmmmmh

[@samuellimkingaik2787]

Where to get the jinhua ham?

[@TasteofAsianFood]

I got it online from a local store (Kuala Lumpur). It is not available worldwide, and the closest substitutes are country ham and bacon.

[@SuperSpecies]

I find that Jamon Serrano is a good substitute if you can't get jinhua

[@wiseupisrael5533]

Is there an alternative without shellfish?

[@TasteofAsianFood]

Dried seafood is the main ingredient, so there is no substitute, unfortunately.

[@jimboro7]

Why use dried scallop and shrimp when you are just rehydrating it in water anyway? Surely using fresh meat would be better?

[@TasteofAsianFood]

Sundry seafood that has shrunk has a unique umami taste.
The flavors of this ingredient are released when allowed to simmer.
I found a good article for your reference : www.saveur.com/dried-seafood-of-chinatown-guide/

[@jounwijn]

Aku dibantu terjemahkan oleh cucu2 ku yang makan daging babi

[@eatmeat1210]

Awesome ❤ thanks for sharing