How to make XO sauce: Adam Liaw
It’s one of the most popular ingredients on menus right now. Here’s how to make this luxe Chinese condiment at home.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.smh.com.au.
Ingredients
- 50g dried scallops
- 50g dried shrimp
- 500ml vegetable oil
- 4 large red or golden eschalots (French or Asian shallots), peeled and minced
- 2cm ginger, peeled and grated
- 6 large red chillies, deseeded and minced
- 50g prosciutto, finely shredded
- 1 tsp salt
- 2 tsp caster sugar
- 1 tbsp mild Korean chilli powder
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
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