ChineseFoodDIY Logo
Home Page
Chinese Recipes
Cooking Tips
Photo Album
Chinese CookbooksShop OnlineHealth ArchiveAbout Us
Contact UsAffiliate Program
Left Side Image

Recommend to a Friend

 

  Web Forum
  Link to Us
   
Top Rated Recipes
Appetizers and Snacks
Beef Entrees
Breakfast and Brunch
Chicken Recipes
Clay Pot Recipes
Cooking Styles
Dumplings
Egg Recipes
Fried Rice
Fruits, Grains & Vegetables
Low Carb Recipes
Low Fat Recipes
Pork Entrees
Sauces / Condiments
Seasonal & Holiday Recipes
Seafood Entrees
Soups and Stews
Tofu / Bean Curd Entrees
Veal and lamb recipes
Vegetarian Recipes
Miscellaneous

 

 

 

 

 

 

 

 

 

 

 

 


Home > Recipes > Sauces, Marinades and Condiments > XO Sauce (Hong Kong Sauce)

XO Sauce (Hong Kong Sauce)

XO Sauce (Hong Kong Sauce)

XO Sauce (Hong Kong Sauce)

 

Chinese Recipe Links
 

 

Ingredients:

 

150 grams fresh red chilis
250 grams dried scallops (conpoy)
150 grams
garlic clove, minced
150 grams onion, finely diced
100 grams tiny dried shrimp (unshelled variety)
50 grams Jinhua ham (you can substitute Smithfield ham or proscuttio)
50 grams salted cured fish
25 grams large dried shrimp (shelled variety)
1/2 tbsp coarsely ground black pepper (mix with ground Szechuan peppercorn if desired)

 


Directions:

 

Wash and remove the seeds and stems from the chilies. Heat wok on low and add oil for stir-frying. When oil is ready, add the chilies. Stir-fry until they are heated through.


Remove the chilies from the heat and drain. Dry in the sun until completely dried (about 2 - 3 days). Reconstitute conpoy (dried scallops) by soaking in water for 2-3 hours, then steaming for 3 hours until soft. Reserve the liquid accumulated as a result of steaming. When cooled, finely shred the conpoy by hand.


Soak the tiny shrimp in water for 3 hours. Drain the shrimp and mince finely.


Finely dice ham into 2mm cubes. Dice fish into 3mm cubes.


Heat wok on high heat and add up to 2 - 4 cups* oil for frying. Add
garlic, onion, and tiny shrimp and fry until the mixture stops steaming? At that point add the chilies, ham, and fish, and continue to cook until chilies become translucent. Add the conpoy and shelled dried shrimp and ground black pepper and turn the heat down to low. Continue to cook until only a little steam rises from the mixture. Remove from the heat and cool. Store in a sealed container in the refrigerator.


*1 bowl = approximately 1 cup. In this recipe I would recommend starting with a smaller amount of oil and increasing as desired for taste.



More great Chinese sauce and condiment recipes are available in ChineseFoodDIY's cookbook "Real & Healthy Chinese Cooking".

"500+ Healthy Chinese Recipes in 5 minutes"

Chinese Cookbook: Real And Healthy Chinese Cooking

ChineseFoodDIY's cookbook "Real & Healthy Chinese Cooking" - 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef's 40 years of cooking practice and 4 years of writing and research, it has helped over 12,800 people worldwide improve their health. All the secret copy cat recipes in ONE cookbook.

Click here to read the whole story that reveals how ANYONE can cook delicious Chinese food and improve their health... in less than 20 minutes.

 Top

Related : Sauces, Marinades and Condiments

 

All Purpose Sauce

Oyster Sauce

Brown Sauce

Peanut Sauce

Chilli Sauce

Plum Sauce

Chinese BBQ Sauce

Sesame Vinegary

Chinese Dry Marinade

Singapore Sauce

Duck Sauce

Spiced Pepper Salt Sauce

Hoisin Dipping Sauce

Sweet Sour Dipping Sauce w/ Brown Sugar

Hot and Sour Sauce

Sweet Sour Sauce w/ Black Rice Vinegar

Hot Garlic Sauce

Szechuan Chili Saucee)

Hot Pepper and Black Bean Sauce

XO Sauce (Hong Kong Sauc

Lobster Sauce

 

 Top

 

 

 

 

Home | Cookbook | Recipes | Cooking Tips | Online Store | Album | Health Archive | Forum
Affiliate Program | Link to Us | About Us | Contact Us | Search | Sitemap

Copyright © ChineseFoodDIY.com | Legal | Privacy Policy

 




Google





Get 100's FREE Chinese Recipes & Cooking Tips In Your Email Weekly NOW! 

Your First Name:

Your Email Address:

Privacy Policy

Woks Wok
  Clay Pot
Sauces Sauces
  Barbecue Sauce
  Bean Sauce
  Chili Sauce
  Fish Sauce
  Hoisin Sauce
  Noodle Sauce
  Oyster Sauce
  Simmering Sauce
  Soy Sauce
  Stir Fry Sauce
Condiments Condiments
Vinegar/Cooking Wine Vinegar & Cooking Wine
Seasonings Seasonings
Cooking Oils Cooking Oils
Tea, Beverages & Coffee Tea, Drinks & Coffee
  Bag Tea
  Leaf Tea
  Coffee
  Specialty Beverage
Beans, Grains & Rice Beans, Grains & Rice
Fruits & Vegetables Fruits & Vegetables
Meat Meat
Seafood Seafood
Pasta & Noodles Cornstarch & Noodles
Soups, Stocks & Broths Soups, Stocks & Broths
Sweets, Cookies & Confections Cookies & Confections
Breads & Cereals Breads & Cereals
Crackers & Snacks Crackers & Snacks
Edible Wrappings Edible Wrapping




Right Side Image