XO醬XO Sauce

Prep 45 min·Cook 1h 15m·Rest 4 h

1. 1You're here
   Step 1.

   Rinse the scallops, cover with water and 2 tbsp Shaoxing wine and soak until soft right through.

   150 g Dried scallops (medium or broken grade)4 tbsp Shaoxing wine

   4 h

   Mum's tip媽媽小貼士

   At least 4 hours, or overnight in the fridge. Keep the soaking liquid; it is pure flavour.
2. 2
   Step 2.

   Steam the scallops in their soaking liquid over high heat until they shred easily between your fingers.

   150 g Dried scallops (medium or broken grade)

   30 minSteam
3. 3
   Step 3.

   Drain the scallops (keep the liquid) and shred them into fine threads by rubbing between your fingers. Squeeze lightly and spread out to dry for 15 minutes.

   150 g Dried scallops (medium or broken grade)

   Mum's tip媽媽小貼士

   Wet threads spit violently in hot oil and stew instead of crisping. Dry is the goal.
4. 4
   Step 4.

   Soak the dried shrimp in warm water for 20 minutes, drain well and chop finely. Soak the dried chillies for 10 minutes, drain and chop.

   100 g Dried shrimp15 g Dried red chillies

   Knife work
5. 5
   Step 5.

   Steam the ham for 10 minutes to soften it, then cut into fine dice no bigger than 2 mm.

   80 g Dry-cured ham (serrano or prosciutto)

   10 minSteamKnife work
6. 6
   Step 6.

   Mince the shallots and garlic very finely by hand and deseed and finely chop the fresh chillies. Keep each in a separate bowl.

   150 g Shallots80 g Garlic60 g Fresh red chillies

   Knife work

   Mum's tip媽媽小貼士

   A food processor bruises them and makes them watery, so they steam rather than fry. Hand chopping gives separate crisp bits.
7. 7
   Step 7.

   Heat the oil in a wok to 130°C. Fry the shredded scallop over medium-low heat, stirring, until light golden and crisp.

   500 ml Cooking oil (peanut oil is traditional)150 g Dried scallops (medium or broken grade)

   15 minStir-fry

   Mum's tip媽媽小貼士

   Take it a shade lighter than you want: it keeps darkening in the hot oil and in later steps.
8. 8
   Step 8.

   Lift out the scallop with a slotted spoon. In the same oil fry the shallots until pale gold, then add the garlic and fry until both are golden.

   150 g Shallots80 g Garlic500 ml Cooking oil (peanut oil is traditional)

   12 minStir-fry

   Mum's tip媽媽小貼士

   Garlic burns faster than shallot, so it goes in later. Burnt garlic turns the whole jar bitter.
9. 9
   Step 9.

   Add the dried shrimp and ham and fry for 5 minutes, until the shrimp smells toasty.

   100 g Dried shrimp80 g Dry-cured ham (serrano or prosciutto)

   5 minStir-fry
10. 10
    Step 10.

    Add both chillies and fry 3 minutes until the oil turns red. Return the scallop and pour in the scallop soaking liquid and remaining wine.

    60 g Fresh red chillies15 g Dried red chillies150 g Dried scallops (medium or broken grade)4 tbsp Shaoxing wine

    Stir-fry
11. 11
    Step 11.

    Season with oyster sauce, sugar and light soy. Cook on low heat, stirring often, until all the liquid has evaporated, the bubbling becomes quiet and clear, and the sauce is dark amber.

    2 tbsp Oyster sauce2 tbsp Sugar1 tbsp Light soy sauce

    20 minSauce making / reducing

    Mum's tip媽媽小貼士

    Driving off all the water is what lets XO sauce keep for months. Loud, spluttering bubbles mean water is still there.
12. 12
    Step 12.

    Let cool, then spoon into sterilised jars and top up with the frying oil so the solids are covered.

    500 ml Cooking oil (peanut oil is traditional)