Name: XO Sauce
Cook time: 16 min
Total time: 16 min
Ingredients: 55 g dried prawns, soaked; 55 g dried scallops, soaked; 2 tbsp Shaoxing wine (omit for halal); 240 ml boiled water; 50 g prosciutto, or Chinese smoked ham, roughly chopped; 8 cloves garlic, peeled; 2 shallots, peeled; 2 red chillies; 250 ml canola oil or olive oil; 150 g Shaoxing wine (omit for halal); 2 tbsp soaked shrimp liquid (A); 1 tbsp sugar; 1 ½ tbsp oyster sauce; 1 tbsp dried chili flakes; 1 tsp chicken powder

AuthorLe-ThermiqueCategorySauces,Dips,PasteDifficultyBeginner

Yields1 Serving

Cook Time16 minsTotal Time16 mins

INGREDIENTS :

(A)

55 g dried prawns, soaked

55 g dried scallops, soaked

2 tbsp Shaoxing wine (omit for halal)

240 ml boiled water

(B)

50 g prosciutto, or Chinese smoked ham, roughly chopped

8 cloves garlic, peeled

2 shallots, peeled

2 red chillies

250 ml canola oil or olive oil

(C)

150 g Shaoxing wine (omit for halal)

2 tbsp soaked shrimp liquid (A)

1 tbsp sugar

1 ½ tbsp oyster sauce

1 tbsp dried chili flakes

1 tsp chicken powder

PREPARATIONS :

SOAK (A)
- Rinse the scallops and shrimps with running water to remove any dust. Place them in separate bowls. Add one tablespoon of Shaoxing wine and 120 ml boiling water to each bowl. Let soak for at least 2 hours.

- Remove the soaked scallops and shrimps, reserve the shrimps soaked liquid. Use it later (use in step 3).

COOKING METHODS :

- (A+B)
- Place dried prawns, dried scallops, prosciutto (or ham), garlic, shallots and chilies into the mixing jar. Press TURBO.
Settings: Timer: 4 Seconds

- Add the oil and saute.
Settings: Timer: 10 Minutes / Speed: 1 / Temperature: 100°C

- Strain the aromatics using the prepared bowl with the strainer. Pour the oil back into the mixing jar and set asides the cooked aromatics.

- (C)
- Pour in the Shaoxing wine , sugar , oyster sauce, chicken powder, chili flakes and 2 tablespoons of the soaked liquid then saute until the ingredients turn a dark brown color.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 100°C

- Once the sauce has cooled completely, you can store it in an airtight container or a sterilized jar in the refrigerator for about a month, or 3 months in the freezer.

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