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