This is a good one I have used in the past, I substituted proscuitto in the recipe as it is closest to chinese ham, you can also use a dry authentic smithfield ham. This ham is often times found a lot in chinese markets hanging in the butcher department in muslin bags, thats the one you want not the wet ham in plastic. this is an authentic recipe, if you want the rich brown, velvety sauce add some soy sauce and a little cornstarch. Every restaurant has their own recipe and they are closely guarded secrets. enjoy
XO sauce
Serves 0
Cooking Time Prep time 30 mins, cook 40 mins
25 gm dried scallops
75 gm dried prawns
250 ml (1 cup) vegetable oil, or just enough to cover all the ingredients
75 gm garlic (about 20 cloves), finely chopped
75 gm red shallots (about 6), finely chopped
50 gm jamón or prosciutto, finely shredded
25 gm fresh long red chillies (about 6), seeded and finely chopped
15 gm dried long red chillies, seeded, soaked and finely chopped
7 gm dried birdseye chillies, finely chopped
5 gm roasted shrimp paste (belacan; see note)
2 tbsp dried shrimp roe, crumbled (see note; optional)
15 gm palm or hard lump cane sugar also known as jaggery, candy sugar or sugar, or to taste. it comes in brown, lumps,cones or flat blocks.
1 Soak dried scallops and dried prawns separately in 125ml hot water each until plump (preferably overnight).
2 Drain scallops (reserve soaking water), tear them into fine shreds, pat dry on absorbent paper and set aside. Drain prawns (reserve water), chop them finely and set aside.
3 Heat half the oil in a wok or large saucepan over medium-high heat, add scallops and deep-fry until very crisp (1-2 minutes; cover with lid as they may spit). Drain well, reserve oil. Wipe out wok with absorbent paper, add reserved oil and remaining oil and return to medium heat.
4 Add garlic, shallots and dried prawns and stir continuously until golden brown (4-5 minutes).
5 Add jamón, fresh chilli and dried chilli, fry for a few seconds (be careful, it may burn easily), then add shrimp paste, fried scallops and reserved scallop and prawn water and stir continuously for a few more seconds.
6 Add remaining ingredients and a pinch of salt and stir occasionally until fragrant and water has completely evaporated (20-30 minutes). Remove from heat, strain (reserve oil), transfer solids to a sterile jar, then pour in enough reserved oil to cover. Makes about 2 cups. XO sauce will keep refrigerated in a sealed container for 1 month.
Note This recipe makes about 500gm. You’ll need to begin this recipe a day ahead. To roast shrimp paste, wrap in aluminium foil and roast at 200C until fragrant (4-5 minutes). Dried shrimp roe is available from Asian grocers.
