A rich and flavorable XO sauce is a great condiment for noodles, dumplings, turnip cake, Chinese pancake and vegetables. Pretty much you can add to anything you want.
Prep Time 15 minutes
Cook Time 20 minutes
- 3.5 cups
- 3 whole
- 10 pieces
- 1/2 cup
- 1/2 cup
- 1/2 cup
Dried chili pepper
- 1/4 cup
Fresh chili pepper
Wash and soak dried scallop couple hours until it’s soft. Then, drain the water and blend them in a chopper. Don’t need to be very fine. Little chunk is ok.
Wash and soak dried small shrimps for 15-30 minutes. After that, drain the water and blend them in a chopper. (The same as dried scallops don’t need to be very fine.)
Peel and wash shallot. Put them into a chopper and blend them a little bit.
Peel and wash garlic. Then, put them into a chopper and blend them until it’s small pieces.
Next, wash and soak dried chili pepper for 10-15 minutes before blending them in a chopper. And, blend the fresh chili peppers as well.
Heat up 3.5 cups of vegetable oil in a pot. Use a wooden chopsticks to test the oil if it is hot enough. There will be some bubbles around the chopsticks when the oil is hot. Then, turn the fire to medium to small, add chopped shallots into hot oil. (Put the shallot slowly in case it will overflow.) Keep stirring once a while and simmering for few minutes.
After that, add chopped garlic. Then, keep stirring once a while and for few minutes. Later, add chopped dried and fresh chili peppers. Next, add chopped dried scallops and shrimps.
Keep stirring and simmering for 10 minutes. After, add 1.5 tablespoons of salt and 1 tablespoon of sugar, mix well and simmering for another 5-10 minutes.
Cooking tips for how to make homemade XO sauce:
- Dried shrimp, scallops and chili peppers need to be soak before. Dried scallops take little long to be softened, so soak for a couple hours before cooking.
- Roughly chop garlic, shallots, chili peppers, dried shrimps and dried scallops. I like to use a chopper because it’s faster and easier.
- Don’t need to chop them very fine little chunks is ok.
- Turn on medium small fire to heat up the oil.
- Oil need to be hot enough before adding chopped shallots.
- You can test the oil with a wooden chopsticks to see if there are some bubbles around the chopsticks. If you see the bubbles, it means the oil is hot enough.
- Try to use a taller pot, in case when you put the ingredients will overflow or turn the fire to small before adding the ingredients.
- Keep stirring them once a while.
- Wait until it’s cool off, then put them into small glass jars.
Calories: 28kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 320mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg