XO Sauce
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3ounces dried scallops (ideally dinner-size)
- 30dried red chiles, like Japones, Tien Tsin or cayenne, tough stems removed, roughly chopped
- 2small jalapeño or Fresno chiles, roughly chopped
- 2garlic cloves, peeled and roughly chopped
- 2shallots, peeled and roughly chopped
- 3ounces medium dried shrimp
- 2ounces bacon, minced
- 3tablespoons neutral oil, such as vegetable or canola
- 1tablespoon dark brown sugar
Nutritional analysis per serving (5 servings)
151 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 15 grams protein; 242 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the scallops in a steamer insert, and fit the insert into a small pot with about an inch of water beneath the bottom of the insert. Bring the water to a boil over high heat.
- Step 2
Once the water boils, cover the pot, and steam over medium heat until the scallops are soft, 20 minutes or so. Transfer the scallops to a medium bowl, and save about ½ cup of the liquid remaining in the pot. When the scallops are cool to the touch, break them up with your fingers, and transfer to a food processor. Pulse until they have turned into fine threads. Scrape the shredded scallops back into the bowl.
- Step 3
Place the dried chiles, fresh chiles and garlic in the food processor, and pulse until the mixture forms a paste that sticks to the sides of the work bowl, scraping down the sides as needed. (This may take a few minutes.) Scrape the chile-garlic paste into the bowl with the shredded scallops.
- Step 4
Place the shallots, dried shrimp and bacon in the food processor, and pulse until minced.
- Step 5
Heat a large wok or skillet over medium-high. When it is very hot, add the oil, and swirl to coat the surface of the wok or skillet. Add the shallot mixture, and stir-fry until the mixture is very fragrant and beginning to crisp, 4 to 5 minutes. Add the brown sugar, and stir-fry again until the mixture starts to caramelize, 30 to 45 seconds.
- Step 6
Add the shredded scallop mixture and stir-fry for another 30 to 45 seconds, then add the reserved cooking water from the scallops. Cook until the liquid is almost evaporated, about 1 minute. Transfer to a lidded glass container, and let cool. Once mixture has cooled, cover, and refrigerate. Refrigerated, the XO sauce will keep up to 1 month.
Private Notes
Comments
No, dried "shrimp" are actually krill - tiny crustaceans that feed on phytoplankton. They're the stuff that baleen whales eat. They're too tiny to be eat on their own (it's a pain to remove the heads and guts), so they're simply dehydrated, typically in the sun. Eating them, you take all the risks of sea food - mercury, etc. But they aren't farmed (yet), and there are some concerns about over-fishing from the wild. https://www.thedailybeast.com/can-krill-end-world-hunger
Nope, move on. It would be an entirely different thing with substitutions:/
My go-to substitute would be a woman who eats bacon.
What do you use XO sauce for and how do you use it.
I didn't have the dried seafood, but I really wanted to make this for some eggplant, so I used canned smoked oysters, chopped fine. Tasted delicious.
Do you wash or wipe out the processor bowl between uses?
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