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127 Ratings
5 star values:
19
4 star values:
17
3 star values:
47
2 star values:
32
1 star values:
12
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 2 cups
recipe-cutlery-213.jpg
Ingredients
Ingredient Checklist
1/2 cup dried shrimp
1/2 cup dried scallops
1/2 cup coarsely chopped Chinese bacon, country ham, or proscuitto
1/2 cup coarsely chopped Chinese sausage
1 1/2 cups canola oil
2 shallots, peeled and finely chopped
1/4 cup crushed red pepper flakes
1/4 cup thinly sliced garlic
1/4 cup finely chopped fresh peeled ginger
3 star anise
1/2 stick cinnamon
1/4 cup soy sauce
Coarse salt
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 2 cups
recipe-cutlery-213.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 2 cups
Recipe Summary
Yield: Makes about 2 cups
Yield: Makes about 2 cups
Makes about 2 cups
recipe-cutlery-213.jpg
recipe-cutlery-213.jpg
Ingredients
Ingredients
- 1/2 cup dried shrimp
- 1/2 cup dried scallops
- 1/2 cup coarsely chopped Chinese bacon, country ham, or proscuitto
- 1/2 cup coarsely chopped Chinese sausage
- 1 1/2 cups canola oil
- 2 shallots, peeled and finely chopped
- 1/4 cup crushed red pepper flakes
- 1/4 cup thinly sliced garlic
- 1/4 cup finely chopped fresh peeled ginger
- 3 star anise
- 1/2 stick cinnamon
- 1/4 cup soy sauce
- Coarse salt
Directions
Place dried shrimp in a medium bowl; add enough water to cover by at least 1 inch. Repeat process with scallops; let stand overnight.
Drain dried shrimp and scallops; discard liquid and coarsely chop each. Transfer shrimp to the bowl of a food processor; pulse until finely chopped. Set aside. Repeat process with scallops, bacon, and sausage; set each aside.
Heat 1 cup canola oil in a large heavy-bottomed skillet over medium-high heat. Add shallots and cook, stirring, until soft and translucent, about 30 seconds. Add crushed red pepper flakes and cook 1 minute more. Add garlic, ginger, star anise, and cinnamon; stir to combine.
Increase heat to high; season with salt and add soy sauce. Add sausage, bacon, shrimp, and scallops, stirring after each addition.
Add remaining 1/2 cup oil; reduce heat to low and simmer until oil is infused, about 30 minutes, stirring every 5 minutes. Remove from heat and let cool before transferring to an airtight container. XO sauce may be kept refrigerated, up to 1 month.
Reviews
Add Rating & Review
127 Ratings
5 star values:
19
4 star values:
17
3 star values:
47
2 star values:
32
1 star values:
12
Reviews
Add Rating & Review
127 Ratings
5 star values:
19
4 star values:
17
3 star values:
47
2 star values:
32
1 star values:
12
Add Rating & Review
127 Ratings
5 star values:
19
4 star values:
17
3 star values:
47
2 star values:
32
1 star values:
12
127 Ratings
5 star values:
19
4 star values:
17
3 star values:
47
2 star values:
32
1 star values:
12
127 Ratings
5 star values:
19
4 star values:
17
3 star values:
47
2 star values:
32
1 star values:
12
- 5 star values:
- 19
- 4 star values:
- 17
- 3 star values:
- 47
- 2 star values:
- 32
- 1 star values:
- 12
All Reviews for XO Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for XO Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
