Chinese XO Sauce
Start the process 24-36 hours ahead of time
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes (plus soaking for 24-36 hours)
Cooking time: 30 minutes
- 150g/5ozs. dried scallops*
- 150g/5ozs. dried prawns*
- 500ml/0.8pint Shaoxing cooking wine
- 200g/7ozs. bacon, rind removed
- 6-7 large red chillies
- 2-3 small red chillies
- 4 large shallots, peeled
- 100g/3.5ozs. garlic cloves (around 1 large head garlic), smashed and peeled
- 600ml/21.2flozs. oil
- 80ml/2.82flozs. light soy sauce
- 20ml/0.7flozs. dark soy sauce
- 2 teaspoons sugar
You will also need a food processor
Both dried scallops and prawns are found at Chinese grocery stores. Larger scallops tend to be more expensive.
Step 1 - Pour boiling water over the scallops and prawns and drain. Soak the scallops and prawns in the Shaoxing cooking wine for 24-36 hours. Make sure to cover with a large plate or cling film.
Step 2 - Drain the scallops and prawns reserving the Shaoxing cooking wine. Place the prawns and scallops in a food processor and process until you get fine shreds. Place in a bowl.
Step 3 - Add the bacon, two types of chillis and shallots in the food processor and process until fairly fine (it doesn't have to be completely fine) and empty into another bowl. Repeat with the garlic cloves placing them in a separate bowl.
Step 4 - Place the reserved Shaoxing wine in a small saucepan and add the two soy sauces and sugar. Simmer until reduced by 1/4.
Step 5 - Heat the oil in a frying pan and when hot enough, add the scallops making sure to be careful that it doesn't splash back. Fry for about 5 minutes or until they start to turn a darker golden.
Step 6 - Then add the chilli bacon mix to the pan and fry for 2-3 minutes until fragrant. Add the garlic and then fry for 1 minute or so. Then add the Shaoxing cooking wine (the oil will now be thick so it won't splatter). Turn off the heat and allow the flavours to meld together. This sauce can keep for up to a month in the fridge.