BETTER THAN BOTTLED - XO Sauce Recipe

By Souped Up Recipes · 45 min

Ingredients

Instructions

1. Steam the dry shrimp, dried scallop and ham with some Chinese cooking wine in a bowl (enough to half-fill the bowl) over high heat for 25 minutes once the water boils. Save the steaming liquid.
2. Finely dice 25-30 garlic cloves and 1 medium onion.
3. Drain the steamed ingredients and grind them in a food processor, pulsing 3-4 times, so they stay loose rather than a paste. Hand-mincing also works.
4. Put 3 cups of canola oil in the wok with the ground mixture, the diced garlic and onion, and the whole dry shrimp reserved for presentation. Cook on low heat, stirring constantly, until the moisture evaporates and the oil rises to the top.
5. Keep frying on low heat for 35-45 minutes in total, stirring often, until the mixture reaches a light golden brown. Sieve out the solids and drain off the oil, keeping the oil for later.
6. In a large frying pan, add the fried solids, 1/2 cup of the saved steaming liquid, 2-4 tbsp soy sauce, 2-4 tbsp oyster sauce and 1 tbsp sugar. Taste and adjust. Cook on medium heat until no liquid remains, about 8-10 minutes. Set aside.
7. Use the reserved oil to fry 1 medium onion... cilantro stems, scallion knots, ginger slices and the diced onion and garlic on low heat for about 20 minutes, until golden. Remove the cilantro, scallion and ginger.
8. Return the seasoned solids to the wok with the fried aromatics. Add 1.5 tbsp chili flakes and 2 tsp ground black pepper and mix. Taste before finishing.

Summarized from Souped Up Recipes's video. Watch it for the details.

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