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XO sauce

This spicy, umami-rich seafood sauce was developed in Hong Kong in the 1980s and is a classic of modern times.

Creation of Benoit Dewitte, Benoit & Bernard Dewitte*, Kruisem, Belgium.

Makes 650g.

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Allergens and dietary requirements

  • Mollusks
  • Fish
  • Gluten
  • Celery
  • Soy
  • Sulphite

Ingredients

200
g
dried scallop
100
g
anchovy fillets in oil
75
g
garlic, chopped
350
g
sunflower oil
75
g
shallot, chopped
50
g
red chilli pepper, chopped
10
g
smoked paprika
150
g
Jamón Ibérico, chopped
300
g
chicken stock
20
g
sugar
75
g
soy sauce
75
g
fish sauce
10
g
sherry vinegar
75
g
Chinese wine vinegar
as needed
lime, juice
as needed
salt

Scale recipe

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