My XO sauce recipe is a mimic of the famous Lee Kum Kee brand and I am proud to tell you that it fares very close to it, with some of my friends say it is even better than them! Serve immediately. You can adjust the amount of oyster sauce and XO sauce. 1. The ‘XO’ comes from the same denotation assigned to cognac, “extra old”, even though this sauce doesn’t use cognac in the creation of it. 4 thoughts on “ Homemade XO Sauce (XO酱) ” Kevin M September 30, 2020 at 6:51 pm. Your photos are gorgeous! 1 tbsp peanut butter. Tips. XO sauce will keep for a month – the flavours will intensify over time. to garnish: 4 spring onions, finely chopped, & a handful of chopped coriander. In a large wok heat the vegetable oil and gently fry the onion, garlic and ginger. To their great surprise and delight, this homemade xo- sauce was so popular that for … The sauce is mainly made with dried seafood (dried shrimp and scallops), chili peppers, garlic, shallots, and sugar. When I posted that recipe online, my page hits went through the roof. XO sauce is popular in Hong Kong as well as the southern regions of China’s Mainland, like Guangdong. Transfer to serving plates. Stir with chopsticks to unravel the tight nests. There is one difference when making a stir-fry with XO sauce. This sauce, allegedly from Hong Kong, is called XO to equate its extravagance with that of "extra old" fine brandy (though there is none in the recipe). This is an easy recipe for stir-fry prawns, for one can hardly go wrong with XO Sauce. Instructions. For those who do not know what XO sauce is, it is a savoury gourmet condiment made from Chinese ham, dried scallops, dried shrimp, dried squid & spices. To me, foods coated in XO sauce simply taste good, so it is a god-sent sauce for stir frying for lazy cooks like me. XO sauce is a very delicious sauce that was originally invented here in Hong Kong in the early 80’s. Add the cornflour mixture and the spring onions and toss to combine. i’m loving the newspaper and photos, so good! Put the dried scallops, shallots, garlic, fresh chillies, ham and shrimp into a wok (or a large pot) and mix in 1 litre (4 cups) of oil. 3 tbsp XO sauce 2 tsp soy sauce 2 tsp sugar 100ml chicken stock (try not to use a cube) half a teaspoon sesame oil white pepper 1 spring onion - sliced into julienne coriander - a few tbsp of picked leaves What you do First cook your noodles in boiling water for two minutes. I’ve not familiar with XO sauce but it sounds like a super delicious condiment. When removing the noodle to the bowl, add some noodle soup into the bowl as well. This vegetarian version features a cast of aromatic spices, soy sauce, honey, garlic and shitake mushrooms to create the craveable savoriness that traditional XO sauce is known for. Makes about 350ml. In Hong Kong, where XO sauce was invented, dried shrimp or scallops and Chinese ham are combined with chiles to create a powerhouse condiment that is salty, spicy, and funky. XO sauce is one of the best seafood sauce, packed with umami flavors, so potently delicious with a hint of spiciness. 2 tbsp xo sauce. This is the first time I’ll be making homemade XO Sauce … Add the stock, sugar, salt and soy sauce and simmer for 1 minute. 1 cup vegetable oil . Make an omelette by heating 1 tablespoon of the oil in a wok or frying pan over medium-high heat. The term XO comes from the word extra old cognac. Add the mince and xo sauce and fry until cooked. STEP 1. The dried scallops are a little expensive, but that’s kind of the point. 2. Mix well and cook for 1 minute. Aubrey July 15th at 1:13 am. Both of them are salty. Steamed Abalone in XO Sauce is the best recipe that combines abalone and XO sauce, which provide a moist and strong taste. Add the pippies and cook for 1-2 minutes until the shells are fully open. XO sauce seems like such an ambitious recipe to me. I have since gotten many great feedback from readers on that dish. In this dish, I’m using Lee Kum Kee’s new Seafood XO sauce, which is available in major supermarket. XO sauce is made of roughly chopped dried seafood, including scallops, dried fish and shrimp, and cooked with chili peppers, onions, and garlic. She found the xo-sauce available in shops could not meet up to her requirement and therefore, decided to prepare her own xo-sauce with the help of her trusted chef “Fat Kor”. XO Sauce Recipe Instructions. XO Sauce is a seafood sauce popular in Cantonese cuisine and it’s rather pricey (about S$20 per bottle) due to the dried scallops which is a premium Chinese dried good. Or frying pan over medium-high heat ” Kevin M September 30, 2020 at 6:51 pm Cantonese cuisine as result... 5 eggs, lightly scrambled that was originally invented here in Hong Kong as as. 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