🕒 Total Time: 1 hr 15 mins
🍽️ Category: Condiment / Sauce
🌱 Clean & Additive-Free
Why You’ll Love This
XO Sauce is a powerhouse of umami flavor, traditionally made with dried seafood, ham, and aromatics. This version adds a bright citrus twist with kaffir lime zest and a touch of orange juice to cut through the richness—perfect for spooning over noodles, dumplings, or stir-fries.
Ingredients
Base:
- ½ cup dried scallops (soaked until soft)
- ½ cup dried shrimp (soaked until soft)
- 6 cloves garlic, minced
- 4 shallots, finely chopped
- 2 red chilies, chopped
- ¼ cup Jinhua ham or prosciutto, finely diced
- ½ cup neutral oil (like grapeseed or peanut)
Flavor Twist:
- 1 tsp kaffir lime zest (or lemon zest)
- 1 tbsp fresh orange juice
- 1 tbsp fish sauce
- 1 tsp brown sugar (optional)
Instructions
- Prep Seafood:
Tear softened scallops into thin threads. Pulse the shrimp into a coarse mince using a food processor. - Infuse Oil:
Heat oil in a wok or pan. Sauté garlic and shallots until golden and fragrant. - Cook Down the Base:
Add shrimp and scallops. Stir-fry for 10 minutes until they start to crisp and deepen in color. - Add Protein & Aromatics:
Toss in ham, chilies, zest, orange juice, fish sauce, and sugar. Stir well. - Simmer to Finish:
Reduce heat and simmer for 15–20 minutes until the sauce is thick, rich, and glossy. Cool before storing.
Tips & Alternatives
- 🌱 Vegan Option: Replace seafood with dried shiitake mushrooms and add soy sauce for depth.
- 🌶️ Spicy Boost: Add Sichuan peppercorns or bird’s eye chilies when infusing the oil.
- 🧂 More Umami: Stir in a teaspoon of fermented bean paste.
Storage
Let cool completely. Store in an airtight jar in the fridge for up to 1 month. Always use a clean spoon.
Disclaimer: This recipe is for educational purposes only and not intended as medical or dietary advice. Always consult a professional regarding food allergies or specific health conditions.
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