XO Sauce

The Rolls-Royce of Chinese pantry condiments.

Invented in 1980s Hong Kong hotels as an ostentatious status sauce — named after XO cognac to signal luxury. Dried scallops, dried shrimp, chilli, garlic, ginger, ham. Umami power beyond reason.

Method

01
Rehydrate 30g dried scallops and 30g dried shrimp in warm water 2 hours, shred by hand.
02
Fry finely chopped 6 garlic cloves, 4 shallots and 6 dried red chillies in 300ml neutral oil, low heat, until golden.
03
Add the seafood and 60g diced cured ham, fry 10 minutes until deeply toasty.
04
Deglaze with 2 tbsp Shaoxing wine, season with 1 tsp sugar and a pinch of MSG (yes really). Cool. Jar in the oil.

Chef's notebook

“Keeps 3 months in the fridge under a layer of oil.”
“One teaspoon transforms a bowl of rice. Use it as seasoning, not sauce.”