Thursday, 26 March 2015

My XO sauce

This really is a 'go to' sauce for Asian cooking as I add it to quite a few of my family dishes each week.  It's great on top of steamed scallops (which I did for Chinese New Year this year) and even wonderful on its own stirred through some egg noodles and snow peas.  You can easily find dried scallops and shrimp in any Asian shop.  Your local supermarket might have it in their Asian food section but I find Asian shop prices are cheaper. 
- 60g dried scallops (roughly chopped)
- 100g dried shrimp (roughly chopped)
- 400g rice bran oil or peanut oil
- 300g red onion or 300g shallots (finely chopped)
- 60g garlic (finely chopped)
- 100g ginger (finely chopped)
- 300g red chillies (de-seeded and finely chopped)
- 1 tsp salt
- 100g prosciutto or ham ( finely chopped)
- 1 tbs sugar

- Soak the scallops and shrimp in hot water about 1-2 hours then drain well
- Heat oil in wok then fry scallops and shrimp until fragrant.  Drain and set aside in a bowl
- Fry prosciutto in the wok until a little brown.  Drain the oil and add it with the scallops and shrimps
- Fry the onion, garlic, ginger and chillies for about 10 minutes
- Add the remaining ingredients to the wok then fry for a further 15 minutes
- Reduce heat to low and cook it for 30 minutes, stirring occasionally
- Allow the sauce to cool before putting the XO sauce into sterlized jars

Note: The XO sauce will keep in the fridge for several months


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