XO Sauce

Method

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1. Soak the dried scallops and shrimp separately in the Shaoxing wine topped up with warm water, 2 hours, until soft. Keep the liquid.

   Mark done

2. Shred the scallops by hand along their grain into fine threads, and chop the shrimp roughly.

   Mark done

3. Heat the oil in a wide heavy pan over medium-low heat and fry the shallots 10 minutes, until golden. Lift them out.

   Mark done

4. Fry the garlic 4 minutes, until pale gold, then lift it out.

   Mark done

5. Fry the shredded scallop and shrimp together 12 minutes, at a lazy sizzle, until crisp and separated.

   Mark done

6. Add the ginger and diced ham and cook 5 minutes.

   Mark done

7. Return the shallots and garlic, add both chillies and fry 5 minutes more.

   Mark done

8. Add the sugar, soy sauce, oyster sauce, salt and soaking liquid and cook 4 minutes, until the sauce is thick and the oil has separated.

   Mark done

9. Cool completely and pack into jars with the oil covering the solids.

   Mark done

Chef’s Tips

• Low and slow. Forty minutes at a lazy sizzle, not a stir-fry.
• Shred the scallops by hand along the grain.
• Keep the solids under the oil in the jar.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed fish
• Fried rice
• Plain noodles

Storage & Reheating

Refrigerated under its oil for 3 months. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.