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Luxurious XO sauce is super rich with a seafood umami flavor that’s both savory and sweet. Add it to rice, noodles, fried rice, and much more to boost the taste.

Homemade XO Sauce (XO酱)

5 from 2 votes
Luxurious XO sauce is super rich with a seafood umami flavor that’s both savory and sweet. Add it to rice, noodles, fried rice, and much more to boost the taste.
To make this dish gluten free, use dry sherry instead of Shaoxing wine. Use a gluten free oyster sauce or homemade oyster sauce.
Prep Time: 30 minutes
Cook Time: 50 minutes
Rehydrating time: 4 hours
Total Time: 5 hours 20 minutes
Course: Sauce
Cuisine: Chinese
Keyword: restaurant-style
Servings: 2 cups
Author: Maggie Zhu

Ingredients

  • 2 oz (55 g) dried scallops
  • 2 oz (55 g) dried shrimp
  • 1/2 cup + 2 tablespoons Shaoxing wine (or dry sherry)
  • 1.5 oz (42 g) dry cured ham , minced (Jinhua or Yunnan style if possible, or prosciutto) (*Footnote 1)
  • 2 large shallots , minced
  • 8 cloves garlic , minced
  • 2 Thai bird’s eye chilis , minced
  • 1 and 1/4 cup canola oil (*Footnote 2)
  • 1 tablespoon sugar
  • 1 and 1/2 tablespoon oyster sauce
  • 1 teaspoon chicken powder
  • 1 tablespoon Chinese chili flakes

Instructions

Soak

  • Rinse the scallops and shrimp with running water to remove any dust. Place them in separate heatproof bowls. Add a tablespoon of Shaoxing wine and 1/2 cup boiling water to each bowl. Let soak for at least 4 hours or overnight.

Prep

  • Drain the soaked seafood, reserving the shrimp soaking liquid. Remove the hard feet on the side of the scallops (adductor muscle) (*Footnote 3). Add the scallops and shrimp into a small food processor and pulse until the scallops are shredded and the shrimp are minced. (*Footnote 4)

Cook aromatics

  • Prepare a large heatproof bowl (enough to hold 2 cups of oil) and layer it with a strainer.
  • Heat a heavy-bottomed pot or high-walled pan (*Footnote 5) over medium heat and add the oil.
  • Once the oil has reached 200 to 250°F (94 to 120°C), add the shallots and garlic. Cook, stirring frequently, until they just start to show color, about 12 minutes.
  • Add the minced chilis. Fry for another 5 minutes, or until the aromatics turn golden and crispy. (*Footnote 6)
  • Strain the aromatics using the prepared bowl with the strainer. Pour the oil back into the pot and set aside the cooked aromatics.
  • Heat the oil again to 200 to 250°F (94 to 120°C). Add the shredded scallops. Cook, stirring constantly, for about 10 minutes, until they just start to brown.
  • Add the minced shrimp and continue to fry for 5 minutes.
  • Add the minced ham. Cook and stir until everything turns a deep golden brown, 10 more minutes or so.
  • Return the fried aromatics to the pot and stir to mix well.
  • Pour in the Shaoxing wine. Add 2 tablespoons of the shrimp soaking liquid along with the sugar, oyster sauce, chicken powder, and chili flakes. Cook for another 5 minutes, or until the ingredients turn a dark brown color and the scallops are withered.
  • Remove the skillet from the stove. Transfer everything to a heat-proof container.
  • Once the sauce has cooled completely, you can store it in an airtight container or a jar in the fridge for about a month, or 3 months in the freezer.

Notes

  1. Chinese dried ham might be hard to find because not all Asian markets carry it. It’s usually sold in a vacuum package at room temperature. If you cannot find it, prosciutto is a great replacement.
  2. It’s very important to use a neutral oil in this recipe so the flavor does not muddle the rich sauce. Avoid using peanut oil, olive, oil and sesame oil. Other neutral oils like vegetable oil and grapeseed oil are OK.
  3. You can use your fingers to feel the scallop surface and it will be pretty obvious that a small part is tough. Removing this hard part will yield a more even texture for the cooked sauce.
  4. If you don’t have a food processor, use a knife to mince the shrimp. For the scallops, use your fingers to press the scallop and break it apart into small shreds. This can take a long time. I highly recommend watching your favorite TV show while doing this.
  5. It’s very important to use a tall pot. Do not use a flat skillet! The oil will bubble and rise very high while you cook the sauce.
  6. Be careful not to over-fry and wait until the color turns golden brown. The aromatics will continue to cook after they’ve been removed from the oil.

Nutrition

Serving: 1serving, Calories: 86kcal, Carbohydrates: 1.1g, Protein: 1.1g, Fat: 8.6g, Saturated Fat: 0.7g, Cholesterol: 5mg, Sodium: 25mg, Potassium: 22mg, Sugar: 0.4g, Calcium: 4mg