XO sauce is a pretty recent invention; it was created in Hong Kong in the 1980s. Prepare the barbecue for direct cooking over high heat (230°C to 290°C) with a Weber Griddle Pan or Weber Ware Frying Pan. I highly recommend using a food processor … Stir in Lee Kum Kee XO Sauce and heat through. 2 small jalapeño or … The dried scallops are a little expensive, but that’s kind of the point. Once the barbecue has preheated, add the peanut oil to the pan and place the lemon halves on the cooking grill over, Add the ginger, spring onion batons, snow peas, garlic, Shaoxing wine, and 1 tablespoon of the XO sauce to the pan. Drain dried shrimp and scallops; discard liquid and coarsely chop each. Put oil in a pot over medium heat to stir-fry the garlic and shrimp. With the free Weber-ID, you’ll have access to exclusive Weber services: 2 tablespoons garlic cloves, sliced, 1½ tablespoon Arguably, one of the easiest and more delectable ways of using XO sauce is to make XO stir-fried rice noodle roll. Its ingredient list includes a number of pricey items, the heavy hitters being dried seafood—primarily shrimp and scallops, and sometimes abalone— and aged Jinhua ham. At Hopscotch, an upmarket Asian-American diner and cocktail bar in Oakland, CA, chef Jack Lin replaces the traditional Jinhua in Using a spatula, flip the scallops over and continue to cook for a further minute. Ingredients 2 oz (55 g) dried scallops 2 oz (55 g) dried shrimp 1/2 cup + 2 tablespoons Shaoxing wine (or dry sherry) 1.5 oz (42 g) dry cured ham , minced (Jinhua or Yunnan style if possible, or prosciutto) … For more about how we use your information, see our privacy policy. 1 thick rasher (about 70g) smoked bacon, cut into thin strips Chefs at Tokyo's Park Hyatt Hotel have decided XO sauce is the perfect accompaniment for stir-fried noodles … Thus, adjust the proportion only. While that’s happening, prepare your shallots and garlic. Shaoxing wine, 2 tablespoons Try this soup if you have any extra ham left: ,… Read More »Recipe of Quick Seafood soup with XO sauce Drain scallops of remaining liquid and transfer them to the bowl of a food processor. 6 ounces medium fresh shrimp (about 7 headless before peeling) The briny, funky flavors transform green beans. Considering its unique and profound flavor, XO sauce will bring any dish to a whole new level. By clicking “OK” or by clicking into any content on this site, you agree to allow cookies to be placed. to learn how to disable cookies on your browser. Remove the pan from the barbecue and place on a heatproof surface. Add wine, sugar, bean paste, and soy sauce and pulse to combine. View our, Spicy Eggplant with Black Bean Garlic Sauce, Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce. Pulse scallops … “XO” is Hong Kong slang for extra-old brandy and gives off the idea of something luxurious. XO Sauce is an iconic condiment hailing from Hong Kong, made from dried seafood (namely, dried shrimp and scallops, AKA Good thinking! XO sauce is made from dried shrimp & scallops, salty Jinhua ham, shallots, garlic, chili, and oil. Soak your dried rice pad thai (medium thick) noodles in a bath of hot water for about 3-5 minutes or … I recently shared a recipe for homemade XO sauce. It’s terrific over simply … Transfer shrimp to the bowl … Pretty much every restaurant or XO sauce maker in Hong Kong has their own recipe, but most of them include dried scallops, dried shrimp, and Jinhua ham. 3 ounces dried scallops (ideally dinner-size) 30 dried red chiles, like Japones, Tien Tsin or cayenne, tough stems removed, roughly chopped. Mix fish fillet with marinade and dust with corn starch. Seafood soup with XO sauce. Instead, you can make a more scrumptious and luxurious XO fried rice bowl using XO sauce and leftovers that tastes even better. Put all the ingredients into a food processor or jug and blitz with a stick blender until smooth. Heat peanut oil in a 12″ skillet over medium-high heat. Step 5 You can adjust the amount of oyster sauce and XO sauce. spring onions, sliced into 2cm batons, 100 grams Turn off the burner and cool the sauce before you use or store it. Step 4 Add squid rolls, Shaoxing cooking wine, oyster sauce, soy sauce, sugar, white vinegar, water, carrot slices, broccoli, XO sauce and slurry (for thickening). https://www.notquitenigella.com/2017/01/28/homemade-xo-sauce Let the XO sauce cool completely before you put it into storage containers or add it to a meal. It’s an incredibly rich sauce that has a seafoody umami flavor with both savory and sweet notes to it. Slideshow: More Green Bean Recipes In a small bowl, … Some oil in a pan, add some oil, heat up a couple tablespoons of the sauce, blast it on high, and before you burn the sauce toss in half a dozen strands of rice noodle roll (cut up in three inch long pieces). Wash and soak dried scallop couple hours until it's soft. Stir-fry XO Sauce Asparagus The dish goes well with rice as a result of the delicious XO sauce it is stir-fried in. Cook, tossing occasionally, just until aromatics have softened, about 3 minutes … 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. Add the scallops back to the pan and spoon a small amount of the remaining 1 tablespoon of XO sauce on top of each scallop. snow peas, trimmed, roughly chopped, 2 Instead of using the usual dried seafood to make this spicy, funky Chinese condiment, Richard Landau creates a vegan version with umami-rich shiitake mushrooms. Ingredients. Then, drain the water and blend them in a … oil until golden yellow and done. Both of them are salty. (c){|year|} Lee Kum Kee. Use a tablespoon or so to top roasted vegetables, grilled meats, cooked noodles, fried rice, steamed fish, and pork ribs. Add the ginger, spring onion batons, snow peas, garlic, Shaoxing wine, and 1 tablespoon of the XO sauce … Stir fry with meat, vegetables, rice, noodles, etc. Uses XO Sauce is an excellent condiment, whether to be pair as it is or to be used in cooking. scallops (no shell), roe removed, 1 Pim Techamuanvivit makes her own version of the Hong Kong-style condiment XO sauce. It’s a collection of the most prized ingredients from around China, and it was named after XO cognac – a status symbol of decadence and sophistication in Hong Kong at the time. Stir in Lee Kum Kee XO Sauce and heat through. The taste is fantastic with pretty much any rice or noodle dish. All Rights Reserved. Vegan XO Sauce Makes 2 cups. XO sauce is an umami-packed condiment has it all – savory, smoky, sweet, spicy and salty thanks to key ingredients like dried shrimp and scallops, cured ham, chilies, onion, oil and more. Pan-fry fish in 2 Tbsp. As a condiment, like a dip. Tips. XO sauce, divided, Barbecued Seafood Feast with Homemade Aioli, Weber uses cookies to ensure you a better service. XO Sauce only appeared in Cantonese cuisine as a result of the boom times of the 1980s. Finish with a drizzle of caramelised lemon juice and serve immediately. Pan-fry fish in 2 Tbsp. When removing the noodle to the bowl, add some noodle soup into the bowl as well. 2. 60g dried scallops* 60g dried shrimp* 1/4 cup Shaoxing wine . How to Cook With XO Sauce . Will keep in an airtight container in the fridge for up to three weeks. In a steamer set over a pot of boiling water, steam the dried scallops and shrimp until softened and the scallops break apart easily, about 20 minutes. oil until golden yellow and done. 1. The oyster sauce adds seafood favor while XO sauce adds seasonal sauce. By using our site, you agree to our. Ingredients. Place the scallops onto a plate and set aside until required, leaving the pan on the barbecue. Heat half the oil in a wok or large saucepan over medium-high heat, add scallops and deep-fry until … There is also a side condiment saucer of XO sauce to go with the rice. It should be used sparingly, as a little goes a long way. x 2cm ginger, peeled, sliced, 4 Look for the whole star anise and remove them before you store the sauce so no one accidentally bites into them. peanut oil, 150 grams 1 cup vegetable oil . We use cookies to monitor the site traffic and to measure our site’s performance. Saute over. Once flames have subsided, add shallot, chile, garlic, dried shrimp, half of scallions, and reserved XO sauce. Dried shiitake mushrooms, caramelized shallots and a bit of cumin are the keys to getting the meaty taste of the seafood and bacon XO sauce. Refrigerate the sauce … Was created in Hong Kong in the fridge for up to three weeks oyster sauce adds favor!, as a result of the point 6 ounces medium fresh shrimp ( about headless... 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