XO Sauce

The universal Cantonese condiment. Supremely flavorful from all the umami-rich ingredients with an element of smoke to add a new dimension of flavor.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Soak scallops and shrimp separately in 1 cup hot water for at least 1 hour then shred, reserving soaking liquid.

Step 2

Sauté garlic, shallots, and chillis in a wok over medium-low heat until softened, about 3 minutes.

Step 3

Turn the heat to medium-high and add scallops, shrimp, ham, salt, sugar, chilli powder, soy sauce, fish sauce, and a 2 tbsp of the scallop soaking liquid.

Step 4

Bring to a boil and simmer until liquid has evaporated, about 20 minutes.

Step 5

Add peanut oil and allow to infuse over low heat for 2 hours.

Step 6

Pour sauce into a bowl and cold smoke for two 10-minute increments using hickory, stirring between each smoke session. Use a smoking gun for ease. Refrigerate for up to 3 months.