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