Ingredients:

  • 1 ounce (28g) Dried Scallops
  • 1 ounce (28g) Dried Shrimp
  • 0.5 ounce (14g) Dried Chinese Ham (Jinhua Ham or similar), optional
  • 6 cloves Garlic, minced
  • 4 Shallots, minced
  • 2 inches Ginger, peeled and minced
  • 2 Red Chilies (such as bird's eye), finely chopped
  • 1 cup (240ml) Vegetable Oil
  • 1/4 cup (60ml) Oyster Sauce
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Chinese Cooking Wine (Shaoxing wine)
  • 1 teaspoon Sugar
  • 1/2 teaspoon White Pepper
  • 1 tablespoon Dried shrimp roe, optional

Instructions:

  1. Soak dried scallops and dried shrimp in hot water for at least 30 minutes. Reserve soaking liquid.
  2. Finely chop rehydrated seafood and any remaining ingredients, ensuring consistent size for even cooking.
  3. Heat oil in a saucepan or wok over medium heat.
  4. Gently cook garlic, shallots, ginger, and chili until golden brown and fragrant (around 15-20 mins). Remove from oil using a slotted spoon; set aside. Reserve infused oil.
  5. Add chopped dried scallops, shrimp, and ham to the infused oil. Cook over medium-low heat, stirring frequently, until lightly browned and fragrant (about 30 minutes).
  6. Return the cooked aromatics to the pan. Add oyster sauce, soy sauce, Chinese cooking wine, sugar, and white pepper. Simmer over low heat, stirring regularly, until all flavors meld and the sauce thickens slightly (about 20-30 minutes). Stir in the optional dried shrimp roe at this stage.
  7. Allow the xo sauce to cool completely before transferring it to sterilized jars. Store in the refrigerator.