XO Sauce

Matt Sinclair

Ingredients:

  • ½ cup dried scallops
  • ½ cup dried shrimp
  • 300ml Shaoxing wine
  • 6 long red chillies, roughly chopped
  • 2 inch piece ginger, peeled, roughly chopped
  • 1 head garlic (10-12 cloves), peeled, roughly chopped
  • 2 large red shallots, roughly chopped
  • 1 large rasher bacon, finely diced
  • 1 cup peanut oil
  • 3 dried chillies
  • 3 Tbsp. soy sauce
  • 2 tsp. brown sugar

Method:

  1. Combine the dried scallops and shrimp in a bowl and cover completely with Shaoxing wine. Cover with cling film and leave to soak overnight in the fridge.
  2. In a food processor, add long red chillies, ginger, garlic and shallots and blitz into a chunky paste. Transfer to bowl and set aside.
  3. Drain re-hydrated scallops and shrimp, reserving the Shaoxing for later. Add the scallops and shrimp to a food processor and pulse into slightly smaller pieces. The mix should still be quite chunky. Set aside.
  4. Heat oil in a wok over high heat. Add dried chillies and fry for approximately 30 seconds, until blackened. Remove from oil and set aside.
  5. Add chilli/garlic paste to the wok, along with the bacon and fry off for approximately 5 minutes, stirring continuously.
  6. Add scallops and shrimp and fry for a further 4-5 minutes, stirring continuously. Add Shaoxing wine and cook down until there is no longer any steam rising from the sauce.
  7. Season with soy sauce and sugar. Remove from heat and adjust seasoning if required. Return blackened chillies to sauce. Store in an airtight container for up to 3 months.

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