1 and 1/4 cup canola oil (*Footnote 2) 1 tablespoon sugar. Have you cooked this recipe? Some cling to chunkier XO sauces while others (like myself) go for a finer, more “sauce-like” consistency. While that’s happening, heat your second wok over medium-high heat. How would you adapt this for a shellfish allergy? to your heart’s content! Be careful not to over-fry and wait until the color turns golden brown. Other neutral oils like vegetable oil and grapeseed oil are OK. You can use your fingers to feel the scallop surface and it will be pretty obvious that a small part is tough. Next, add the garlic to the shallots and cook for 10 minutes, keeping an eye on your second wok. Store Vegetarian XO Sauce in airtight container in refrigerator up to 1 week. Proceed with caution, folks. My XO sauce recipe is a mimic of the famous Lee Kum Kee brand … Because we are constantly improving our products, we encourage you to read the ingredient statement on our packages at the time of your purchase. Toss Vegetarian XO with fried rice and stir-fry noodles, use to season roasted, stir-fried or grilled vegetables, or with stir-fry tofu. We may earn a commission on purchases, as described in our affiliate policy. Required fields are marked *. Add the fish sauce and chili flakes, stirring to combine. Would you be able to provide the quantities of shallots and garlic by weight instead? For the 2 oz of Shrimp required, is this also meant to be dried shrimp as the scallops, or is this for 2 oz of fresh, uncooked shrimp? 1 onion, diced finely. (*Footnote 4). I had a little bit left from the commercial bottle I bought and compared it with my homemade using your recipe – no more buying commercially made. When the soaking times have elapsed, drain the seafood. Let stand for 30 minutes before serving. Country ham, serrano, or even bacon can be substituted for Jinhua ham. It should not be considered a substitute for a professional nutritionist’s advice. 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. Add it to rice, noodles, fried rice, and much more to boost the taste. Sign up my newsletter to receive the 5-Day Chinese Cooking Crash Course and recipe update! If you give this recipe a try, let us know! Add the chopped chili peppers and cook for an additional 3 minutes. Transfer everything to a heat-proof container. Cook, stirring frequently, until they just start to show color, about 12 minutes. They should become slightly golden but not crispy. The oil temperature for the duration of the cooking process can vacillate between 200 and 250 degrees F, or on your stovetop, between medium-high and high heat, depending on what you are adding to the oil and how much. Think about the price of fresh shrimp and scallops, and then think about taking all of that luscious seafood, drying it, and then making it into a jar of sauce. Some use onions in addition to shallots, and you can see fresh chilis used instead of, My grandma very seriously requested more the other day–she eats it with her morning porridge. The Chinese ham is not allow here. Sasha spent two years at America's Test Kitchen where he created and tested recipes. Once you’ve gathered all the ingredients, you’re ready to cook! Steaming the dried scallops in the microwave after rehydrating makes them tender. Hi Nathan, since XO Sauce is mostly made with shellfish (dried shrimp and scallops), I’m afraid it may just be one of those things to stay away from if you have a shellfish allergy. Drain the soaked seafood, reserving the shrimp soaking liquid. My grandma very seriously requested more the other day–she eats it with her morning porridge every single day now, and one of my best friends can no longer imagine her life without it. I prefer to use a food processor to chop the scallops and shrimp. Are you sure you want to remove from My Spices? Luxurious XO sauce is super rich with a seafood umami flavor that’s both savory and sweet. XO sauce can be refrigerated in an airtight container for up to 1 month. A dutch oven would also work well. to garnish: 4 spring onions, finely chopped, & a handful of chopped coriander. Having conquered some key sauce recipes on the blog so far––like Homemade Chili Oil, Chiu Chow Sauce, Ginger Scallion Sauce––there’s been a pretty long wind-up to mastering this most beloved of condiments: XO SAUCE. 5 garlic cloves, minced. Stir to combine, and simmer to let the liquid cook off. All However, there is no cognac used in the making of XO sauce. This spice has now been added to your Flavor Profile, under "My Spices". is because pretty much everyone that I’ve given a sampling of this sauce to has become instantly addicted and is begging me for more. 2 tbsp xo sauce. Cook and stir 7 minutes or until mushrooms are tender. If you see something not so nice, please, report an inappropriate comment. In a large wok, heat your 7 cups of oil to 225 degrees F--it’s hot enough when a chopstick dipped in the oil bubbles slightly. Turn off the heat. You can feel it with your hand. The amount will vary each time you do it, and that’s fine), and mix with 1¾ cups chicken stock and 2 tablespoons brown sugar. Using a fine-meshed strainer, transfer the seafood mixture to another large skillet or wok, letting the oil drain off. Instead of using the usual dried seafood to make this spicy, funky Chinese condiment, Richard Landau creates a vegan version with umami-rich shiitake mushrooms. XO sauce is a condiment that was created at one of Hong Kong's high-end dining establishments in the early 1980s. Add the minced ham. Store Vegetarian XO Sauce in airtight container in refrigerator up to 1 week. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. 1 tbsp peanut butter. Copyright © 2020 McCormick & Company, Inc. All Rights Reserved. Originally, the plan was to use it for ham & mixed nut mooncakes, but it did not arrive in time. It’s terrific over simply cooked mild vegetables, like zucchini or cauliflower. Next, add the shrimp. Basically, all you need to know is that XO sauce will take your regular, ordinary food and elevate it to heavenly, decadent godly levels of delicious. Your email address will not be published. (*Footnote 6). To make this dish gluten free, use dry sherry instead of Shaoxing wine. Shred the scallops into threads by breaking them up between your fingers. Heat a large wok or skillet over medium-high. When the scallops are cool to the touch, break them up with your fingers, and transfer to a food processor. Notify me of followup comments via e-mail. Lower the heat to medium and stir to combine. We reserve the right to delete off-topic or inflammatory comments. Add ground dried chilies and cook until aromatic, about 30 seconds. Add the shallots. Fry the mixture for 15 minutes. This method allows each ingredient to develop at its own pace. The quality and depth of flavor of XO sauce is apparent in its name. Prosciutto can be used instead of Chinese cured ham, but it may increase the cost of your homemade XO sauce. Using a food processor, pulse the scallops about 6-7 times, in 3 batches, until they resemble short, fine threads. 8 cloves garlic , minced. Soak the shrimp for one hour. For the dry cured ham, Smithfield ham is the closest thing you going to get in this country. Mince the ham by hand--best to avoid your expensive jinhua ham from resembling cat food! *Click here to view our nutritional definitions. Hi I'm Maggie Zhu! I know it says “Shrimp” and I’m assuming you mean exactly what it says, but i don’t want to make a mistake and use fresh if the intent is dried shrimp. As with cutting bacon or guanciale, placing the ham in the freezer for 10 to 15 minutes before working with it makes it easier to cut. 1 tsp prawn paste (optional) 5 eggs, lightly scrambled. Add the fish sauce and dried chili flakes, stirring to combine. Prawn in XO Sauce Recipe, Learn how to make Prawn in XO Sauce (absolutely delicious recipe of Prawn in XO Sauce ingredients and cooking method) About Prawn in XO Sauce Recipe: A yummy prawn recipe to satiate your taste buds! You will need to soak the dried scallops and shrimp ahead of time, for a minimum of 4 hours or up to overnight. 40 dried chillies. Transfer shrimp to the bowl … 1 tbsp peanut butter. A Love Letter To Homemade Xo Sauce. For those that complain it takes too long to prepare and cook, the effort is well worth it. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. While that’s happening, prepare your shallots and garlic. Drain dried shrimp and scallops; discard liquid and coarsely chop each. Scrape the shredded scallops back into the bowl. In a large wok heat the vegetable oil and gently fry the onion, garlic and ginger. The oil will bubble and rise very high while you cook the sauce. Want to learn more about Chinese Cooking? This can take a long time. Bring to room temperature before using.

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