Xo Sauce/Authentic Hk Seafood Sauce Recipe

step 1

• STEP 1.1 wash and cut 120gm lean meat of hunan smoked ham (or any cured meat) into small cubes.

step 2

• STEP 2.1 in a steamer, place three bowls containing 120gm dry shrimp, 150gm dry scallop, 120gm hunan smoked ham (or any cured meat) cubed.

step 3

• STEP 3.2 pour chinese cooking wine up to half the level of the bowls as the bowls will catch additional water from the condensation while steaming.

step 4

• STEP 4.3 cover the steamer tray and place it on the steamer stand. Turn on the heat.

step 5

• STEP 5.4 when the water begins to boil, set a timer for 25 minutes. Steaming helps to re-hydrate and soften the ingredients which makes them easier to grind.

step 6

• STEP 6.5 after 25 minutes, take the bowls out of the steamer.

step 7

• STEP 7.6 strain the scallop in a sieve and retain the water in a bowl.

step 8

• STEP 8.7 blend them in a blender or by hand till they are loose fibres. Empty them into a bowl and set aside.

step 9

• STEP 9.8 similarly, drain the shrimp, retain the water and blend them to a rough mixture or mince by hand. Do not make them into paste. Set aside in a bowl

step 10

• STEP 10.9 drain the smoked ham, add the liquid to the bowl with the other steamed liquids and grind it into rough short shreds.

step 11

• STEP 11.10 put a wok on the heat and add 3 cups canola oil. When the oil is still at room temperature add the blended seafood and smoked ham.

step 12

• STEP 12.11 if the moisture level of all three ingredients are the same add them to the pan together.

step 13

• STEP 13.12 stir to mix them together and cook on low heat.

step 14

• STEP 14.13 once the moisture from the ingredients has evaporated and the ingredients have fried, oil will float on the surface.

step 15

• STEP 15.14 at this stage add 30gm whole dried shrimp stir and continue to cook on low heat.

step 16

• STEP 16.15 in total cook on low heat for 30 to 40 minutes, stirring continuously to prevent the bottom from getting burnt.

step 17

• STEP 17.16 when the oil starts to froth, check the color of the frying ingredients, they will have turned a golden brown.

step 18

• STEP 18.17 using a slotted spoon, transfer them into a sieve and drain off the excess oil over the pan. Ensure that all the oil drains off.

step 19

• STEP 19.18 in a large frying pan add the fried ingredients and ½ cup of the retained steamed liquid. Add 2 to 4tbsp soy sauce, 2 to 4tbsp oyster sauce, 1tbsp sugar. Add according to taste depending on the flavours of the fried ingredients.

step 20

• STEP 20.19 mix to combine well.

step 21

• STEP 21.20 cook on medium heat for 8 to 10 minutes, stirring and mixing well together till all the liquid evaporates and the mixture in the pan appears almost dry.

step 22

• STEP 22.21 turn off the heat and set it aside.

step 23

• STEP 23.22 to the remaining oil in the wok add 2 to 3 whole stems of coriander with leaves removed, 2 scallion stalks tied into knots, 3 slices of ginger, 25 to 30 cloves garlic finely minced and 1 medium size onion finely minced.

step 24

• STEP 24.23 cook on low heat and stir continuously to prevent burning them.

step 25

• STEP 25.24 fry the aromatics for about 20 minutes till they turn golden.

step 26

• STEP 26.25 when the garlic turns slightly golden and the oil has changed colour to brown, turn off the heat.

step 27

• STEP 27.26take out the coriander stems, the scallion knots and the slices of ginger from the oil and let the oil cool a little.

step 28

• STEP 28.27 on low heat, add the fried seafood and ham mixture back to the wok and mix till well combined.

step 29

• STEP 29.28 add 1 ½tbsp chili flakes or as per taste and 2tsp black pepper powder as per taste mix well. Turn off the heat and let it cool down completely with the lid on.

step 30

• STEP 30.29 xo sauce is ready. Check for seasoning and adjust accordingly.

step 31

• STEP 31.30 store in airtight containers at room temperature for 4 months or refrigerate for 8 months. Ensure that there is a layer of oil on the surface of the container when filling. This helps in preservation.