Wednesday 26 September 2012

X.O. Sauce (X.O.酱)

X.O. Sauce (X.O.酱)

For those who like spicy sauces

X.O. sauce is spicy and fragrant, it is very well suited to South East Asian palates. I usually make a substantial batch and store them in little jars with tight lids in the refrigerator. You can add a spoonful or two of X.O sauce to your plain noodles and instantly your noodles will be transformed into spicy and tasty noodles. You can use X.O sauce to fry rice. The possibilities are endless. X.O. sauce is very versatile.


200g dried scallops
100g minced garlic
100g minced shallots
4 tbsp dried shrimps ( soak and minced )
10g dried chillies ( soak and pound or grind them )
200 ml cooking oil
7 tsp sugar
5 tbsp of Shao Hsing wine



  1. Wash the dried scallops. Add Shao Hsing wine to the scallops and steam them for 30 minutes
  2. When the steamed scallops have cooled down, shred them into tiny strips
  3. In a wok, add in the 200 ml of cooking oil and heat until hot
  4. Add in the minced shallots and minced garlic and saute until fragrant
  5. Add in the dried shrimps and dried chillies and stir-fry until aromatic
  6. Add in the dried scallops, sugar and continue to stir until dry and fragrant
  7. Dish up and let it cool down
  8. Store them in little jars in the refrigerator


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