Our Taste of Home: XO Sauce

by Michael Yu

You cannot go wrong with a jar of XO sauce as it is bursting with umami flavor, making it so versatile as a condiment and an ingredient to many different dishes. The name XO comes from fine, extra aged cognac, which is very popular and expensive in Hong Kong. The story of XO Sauce has many different versions with different restaurants in Hong Kong claiming to be the original creators, however, one thing is certain: the combination of dried scallops, dried shrimp, dried Jinhua Ham (in this case, Virginia Ham as Jinhua Ham is illegal in the US), shallot, garlic, chili flakes, and Shacha sauce (as the base) is what makes this sauce so flavorful (and luxurious). This sauce is one of the pillars of Cantonese Cuisine (which I miss very much) so I make a batch to eat with rice either as a comforting dinner when I crave it or as a light snack. I owe it to this sauce for saving me on multiple nights when I am starved after a long study session in college and because it also has a long refrigerator life!

Recipe: 

1/2 cup dried shrimp 

1/2 cup dried scallops 

1/2 cup Virginia Ham

1 1/2 cups vegetable or any neutral oil (do not use olive oil!) 

1 shallot, finely chopped 

2 tablespoons red pepper flakes 

1 jar of Lee Kum Kee brand Shacha Sauce 

1/4 cup fried onions 

1. Rehydrate the shrimp and scallops: Place the shrimp and scallops in separate Tupperware containers. Cover to submerge with water. 

2. Let soak for 8 hours or up to 12. 

3. Drain the shrimp and scallops and transfer to a food processor. Pulse several times, scraping down the sides, until blended and well combined-the scallops will look rough and stringy, but should be completely blended with the shrimp. Transfer the shrimp-scallop mixture to a medium bowl. In the food processor, pulse the Virginia Ham about 10 seconds, until blended and uniform. 

4. In a medium, heavy pan over medium-low heat, heat the oil until it shimmers. Add the shallot and cook, stirring, until just barely browned, then add the garlic and cook, stirring, for about 1 minute, until fragrant and just browned. 

5. Add the shrimp-scallop and Virginia Ham mixtures and cook over medium-high heat, stirring, for about 1 minute, until warmed through. Reduce the heat to low and add the red pepper flakes. Simmer, uncovered and stirring occasionally, for 30 minutes. 

6. Stir in the Shacha Sauce and cook for 3 to 5 minutes, until the fat has rendered and the mixture appears mostly dry. It's important to keep stirring in order to keep the garlic and meat on the bottom from burning. Mix in the fried scallions and onions, then add up to ¼ cup more oil, until the desired consistency is reached. 

7. Transfer to an airtight container and store in the refrigerator for maximum freshness! Enjoy!