epicurious4.0
XO Sauce
Developed in the 1980s by a chef in Hong Kong, this sauce leans on a trio of umami-heavy ingredients: dried scallops, dried shrimp, and cured Chinese pork.
👥 2 Servings⏱️ Prep & Cook: 45 min👤 Calvin Eng📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●food processor
📝 Preparation Steps
1
In a medium pot, bring a steamer setup to a rapid simmer over medium-high heat. Add ¾ cup dried scallops, ⅓ cup dried shrimp, and ⅓ cup dried anchovies to a small steaming tray. Carefully lower the steaming tray onto the steaming rack. Cover and steam the dried seafood until soft, 10–⏱️ 15 minutes. Once the seafood has softened, remove the tray from the steamer setup and set the seafood aside to cool.
2
Add the cooled seafood to a food processor and pulse until the scallops are shredded into skinny strands and the shrimp and anchovies look like they have been coarsely chopped. Set the seafood aside.
3
In a small pot over low heat, combine 3 slices thick-cut bacon, cut into small dice, and 2 Tbsp. water and cook, stirring occasionally, until the bacon renders most of its fat and begins to brown and crisp up along the edges and the water has evaporated, about ⏱️ 10 minutes. Raise the heat to medium-high, add 1 small shallot, minced, 8 garlic cloves, minced, and 1 (2-inch) piece ginger, minced, and sweat them in the oil, stirring often to prevent any browning, until fragrant and soft, about ⏱️ 5 minutes. Add the reserved seafood, 3 Tbsp. Shaoxing wine, 1 Tbsp. toasted white sesame seeds, 1 Tbsp. gochugaru (Korean chile flakes), 1 Tbsp. toasted sesame oil, 1 Tbsp. light soy sauce, 2 tsp. fennel seeds, 1½ tsp. sugar, 1½ tsp. MSG, and 1½ tsp. fish sauce and stir with a spoon until well mixed, scraping to prevent sticking.
thick-cut bacon, cut into small dice3 slices. water2 Tbsppiece ginger, minced1 (2-inch). Shaoxing wine3 Tbsp. toasted white sesame seeds1 Tbsp. gochugaru (Korean chile flakes)1 Tbsp. toasted sesame oil1 Tbsp. light soy sauce1 Tbsp. fennel seeds2 tsp½ tsp. sugar1½ tsp. MSG1½ tsp. fish sauce1
4
Reduce the heat to low and pour in 2 cups neutral oil, preferably grapeseed. Bring oil to a simmer and cook, stirring every so often, until the sauce is fragrant and infused, about ⏱️ 5 minutes. Remove from the heat and let cool completely. Do Ahead: Store in an airtight container in the fridge for up to 2 weeks.
neutral oil, preferably grapeseed2 cups
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