XO sauce

XO sauce

By
From
The Real Food of China
Makes
625 ml
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
25g dried shrimp
40g small dried scallops
1 chinese pork sausage, chopped
45g jinhua cured ham or prosciutto, very finely chopped
185ml vegetable oil, plus extra
8 garlic cloves, very finely chopped
2 tablespoons ginger, very finely chopped
50g red asian shallots, very finely chopped
1 tablespoon red chilli, very finely chopped
1 1/2 tablespoons chilli flakes
2 tablespoons light soy sauce
3 teaspoons sugar

Method

  1. Put the dried shrimp and scallops in separate heatproof bowls, cover each with boiling water and soak for 30 minutes, then drain well.
  2. Put the shrimp in a small food processor and process until finely chopped, then transfer to a bowl. Put the scallops in the processor and process until finely chopped. Add to the shrimp in the bowl, then repeat with the chopped sausage. Add the chopped ham to the mixture in the bowl and set aside.
  3. Heat the oil in a saucepan over a medium heat, then add the garlic, ginger, shallots, fresh chilli and chilli flakes. Cook for 2–3 minutes, or until fragrant, then add the shrimp and scallop mixture and stir to combine well. Cook over a low heat for 30 minutes, then add the soy sauce and sugar and stir until the sugar has dissolved. Remove from the heat and cool. Transfer to sterilised jars, then pour in enough extra oil to cover the sauce. The XO sauce will keep, stored in the fridge, for up to 2 months.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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