homemade XO sauce

How to Make Homemade XO Sauce: A Step-by-Step Guide

XO sauce, a luxurious umami-rich condiment, is prized for its savory depth and versatility. Making it at home allows customization to taste. Here’s a simplified guide:

Ingredients:

- 150g dried scallops (soaked, shredded)

- 100g dried shrimp (soaked, minced)

- 200g Jinhua ham (diced)

- 10 dried chilies (stemmed, seeds removed for mildness)

- 5 garlic cloves (minced), 50g ginger (minced)

- 3 tbsp cooking oil (high-smoke point)

Steps:

1. Prep Ingredients: Soak scallops and shrimp in warm water for 1 hour, then shred/mince. Dry-chilies can be briefly toasted in a pan to enhance aroma.

2. Sauté Aromatics: Heat oil in a wok over medium-low. Stir-fry garlic and ginger until fragrant (~1 minute). Avoid browning.

3. Cook Protein: Add ham, stir-fry until slightly crisp (2 minutes). Then add scallops and shrimp, cooking until dry (3-4 minutes).

4. Add Spice: Toss in chilies, cook for 1 more minute.

5. Cool and Store: Let the sauce cool completely, then transfer to an airtight jar. Refrigerate for up to 1 month; flavors meld over time.

Tips: Use high-quality ingredients for authentic taste. Adjust chili quantity for spice preference. Enjoy with noodles, rice, or as a stir-fry enhancer!