Guys. GUYS.
I’m really excited to share this recipe today. Having conquered some key sauce recipes on the blog so far––like Homemade Chili Oil, Chiu Chow Sauce, Ginger Scallion Sauce––there’s been a pretty long wind-up to mastering this most beloved of condiments: XO SAUCE.
Let’s talk about it.
What Is XO Sauce?
XO Sauce is an iconic condiment hailing from Hong Kong, made from dried seafood (namely, dried shrimp and scallops, AKA “conpoy,” salty Jinhua ham, shallots, garlic, chili, and oil.
It may sound odd, but it is, in fact, epically delicious and an explosion of umami deliciousness that you’ll want to slather on literally anything and everything you can find.
Why Is It Called “XO?”
The quality and depth of flavor of XO sauce is apparent in its name. “XO” is actually a Hong Kong shorthand for high-quality, prestige, and luxury. Think about the price of fresh shrimp and scallops, and then think about taking all of that luscious seafood, drying it, and then making it into a jar of sauce.
It’s no wonder that little 8-ounce jars of this XO sauce start at around $25-30 USD and can cost much much more than that depending on the quality of the seafood used and how fancy pantsy you want to feel wherever you’re buying it.
Just 1 pound of dried medium-sized scallops or conpoy will run you upwards of $100. If you want the more succulent large dried scallops, it’ll be even more. And the Jinhua ham, made in the city of Jinhua in Zhejiang province (similar to how Champagne is only Champagne if it comes from the Champagne region of France) is pretty special too.
Given the gravitas of making this sauce–you better not mess up your expensive dried seafood haul. My mother was quick to convey the severity (read: $$$$$) of embarking on an XO journey with no clear destination in sight and literally balked and shrieked like a little mouse at how much of her dried scallop stash I used to make it.
Hence, this recipe is the result of heavy research and plenty of background incubation time wherein my brain simmered on the implications of different ratios and cooking approaches.
There’s a fairly wide range of personal preferences on sauce consistency and level of spice. Some cling to chunkier XO sauces while others (like myself) go for a finer, more “sauce-like” consistency. Ratios of shrimp, scallops, and ham can vary. Some use onions in addition to shallots, and you can see fresh chilis used instead of dried chili flakes.
An Addictive Condiment
Cooking applications for this sauce are pretty basic–the easiest and most delicious way to eat it is on a bed of plain rice or noodles, perhaps with a pile of veggies of your choice on the side.
It’s also used to stir-fry Chinese water spinach (stay tuned for that post) and as a star ingredient for Stir-fried Shrimp with XO Sauce (ditto!). Frankly, it’s so good, that we’ve found anecdotally from friends and family that it’s really best eaten simply with a clean medium like a good bowl of noodles.
And at work, my friends and I have taken to slathering it all over negotori (fatty tuna) bowls from the Japanese grocery around the corner from our office.
Basically, all you need to know is that XO sauce will take your regular, ordinary food and elevate it to heavenly, decadent godly levels of delicious.
So. Now that we all know what we’re talking about, let me talk a little bit about this recipe. I am pretty sure that this XO sauce recipe is perfect.
I don’t want to sound too full of myself, but part of the reason why this recipe makes a large batch (feel free to halve and halve again as you see fit!) is because pretty much everyone that I’ve given a sampling of this sauce to has become instantly addicted and is begging me for more.
My grandma very seriously requested more the other day–she eats it with her morning porridge every single day now, and one of my best friends can no longer imagine her life without it.
Proceed with caution, folks. Because once you’ve tasted it, there’s no going back.
NOTE: Before you begin, it’s a good idea to read the recipe in its entirety. Go into this sauce-making venture with a plan in mind!
XO Sauce Recipe Instructions
Scroll down for the full printable recipe card and instructions.
Measure out your dried scallops and dried shrimp into two separate large bowls. Add 1 tablespoon of Shaoxing wine to each bowl, and pour enough boiling water over the top to submerge the seafood. Soak the shrimp for one hour. Soak the scallops for at least 2 hours (up to 6 hours).
While that’s happening, prepare your shallots and garlic. I highly recommend using a food processor for this. Thinly slice the shallots first by hand, and then pulse into a fine dice. Pulse the whole garlic cloves until minced. Prepare the chili peppers and set aside as well.
When the soaking times have elapsed, drain the seafood. Heat your steamer over high heat, and steam the scallops and the Jinhua ham in heatproof bowls for 15 minutes. Reserve any liquid that dripped into the bowl with the scallops.
When the 15 minutes have elapsed, remove both from the steamer and let cool. Shred the scallops into threads by breaking them up between your fingers.
Using a food processor, pulse the scallops about 6-7 times, in 3 batches, until they resemble short, fine threads.
Next, pulse the shrimp about 7-8 times, or until they resemble coarse crumbs. Mince the ham by hand–best to avoid your expensive jinhua ham from resembling cat food!
Collect the water from steaming the scallops (whatever dripped off into the bowl that the scallops were in while you were steaming. The amount will vary each time you do it, and that’s fine), and mix with 1¾ cups chicken stock and 2 tablespoons brown sugar. Set aside.
In a large wok, heat your 7 cups of oil to 225 degrees F–it’s hot enough when a chopstick dipped in the oil bubbles slightly or use a thermometer for better accuracy. The oil temperature for the duration of the cooking process can vacillate between 200 and 250 degrees F, or on your stovetop, between medium-high and high heat, depending on what you are adding to the oil and how much. If your wok is too small for safe frying, use any other large, deep pot. A dutch oven would also work well.
Add all of the scallops and let fry for 5 minutes.
Next, add the shrimp. Fry the mixture for 15 minutes.
Next, add the ham and cook for an additional 3 minutes.
Add the chopped fresh red chili peppers and cook for an additional 3 minutes.
Turn off the heat. Using a fine-meshed strainer, transfer the seafood mixture to another large skillet or wok, letting the oil drain off.
Turn the heat on again and let the oil come back up to 225F. Add the shallots.
Let fry for 10 minutes. They should become slightly golden but not crispy.
While that’s happening, heat your second wok over medium-high heat. Add the last 6 tablespoons of Shaoxing wine, the 2 tablespoons of dark mushroom soy sauce, and the sugar/chicken stock mixture you prepared earlier. Stir to combine, and simmer to let the liquid cook off.
Next, add the garlic to the shallots and cook for 10 minutes, keeping an eye on your second wok. The garlic should get golden and slightly crisped.
When the liquid has cooked off in your seafood mixture and the shallot/garlic mixture is the correct color, carefully pour the seafood mixture back into the main wok.
Lower the heat to medium and stir to combine. Add the fish sauce and dried chili flakes, stirring to combine.
Transfer to clean, sterile containers, and let cool on the counters before refrigerating.
You can eat the XO sauce right away or you can let the flavors meld for 2 to 3 days before digging in!
Add a small spoon of XO sauce to rice dishes (e.g., our Scallop Fried Rice), noodle dishes, vegetable dishes, etc. to your heart’s content!
How to Make XO Sauce
Ingredients
- 300 g dried scallops (11 ounces, mini or large)
- 300 g dried shrimp (11 ounces, larger ones are higher quality, but small ones will work fine too; don’t use the really tiny ones that are lighter in color and “feathery” in texture. Those aren’t right!)
- 8 tablespoons Shaoxing wine (divided)
- Boiling water
- 14 large shallots (finely diced)
- 3 heads garlic (finely minced)
- 10 fresh red chili peppers (e.g., Thai, bird's eye chilis, seeded and finely diced)
- 200 g Jinhua ham (7 ounces, you can also use country ham or another type of cured ham in a pinch)
- 1¾ cups chicken stock
- 2 tablespoons brown sugar
- 7 cups vegetable oil
- 2 tablespoons dark mushroom soy sauce
- ¼ cup fish sauce
- ½ cup dried chili flakes
Instructions
- Measure out your dried shrimp and scallops into two separate large bowls. Add 1 tablespoon of Shaoxing wine to each bowl, and pour enough boiling water over the top to submerge the seafood. Soak the shrimp for one hour. Soak the scallops for at least 2 hours (up to 6 hours).
- While that’s happening, prepare your shallots and garlic. I highly recommend using a food processor for this. Thinly slice the shallots first by hand, and then pulse into a fine dice. Pulse the whole garlic cloves until minced. Prepare the chili peppers and set aside as well.
- When the soaking times have elapsed, drain the seafood. Heat your steamer over high heat, and steam the scallops and the ham in heatproof bowls for 15 minutes. Reserve any liquid that dripped into the bowl with the scallops.
- When the 15 minutes have elapsed, remove both from the steamer and let cool. Shred the scallops into threads by breaking them up between your fingers. Using a food processor, pulse the scallops about 6-7 times, in 3 batches, until they resemble short, fine threads. Next, pulse the shrimp about 7-8 times, or until they resemble coarse crumbs. Mince the ham by hand--best to avoid your expensive jinhua ham from resembling cat food!
- Collect the water from steaming the scallops (whatever dripped off into the bowl that the scallops were in while you were steaming––the amount will vary each time you do it, and that’s fine), and mix with 1¾ cups chicken stock and 2 tablespoons brown sugar. Set aside.
- In a large wok, heat your 7 cups of oil to 225 degrees F--it’s hot enough when a chopstick dipped in the oil bubbles slightly. The oil temperature for the duration of the cooking process can vacillate between 200 and 250 degrees F, or on your stovetop, between medium-high and high heat, depending on what you are adding to the oil and how much. If your wok is too small for safe frying, use any other large, deep pot. A dutch oven would also work well.
- Add all of the scallops and let fry for 5 minutes. Next, add the shrimp. Fry the mixture for 15 minutes. Next, add the ham and cook for an additional 3 minutes. Add the chopped chili peppers and cook for an additional 3 minutes.
- Turn off the heat. Using a fine-meshed strainer, transfer the seafood mixture to another large skillet or wok, letting the oil drain off.
- Turn the heat on again and let the oil come back up to 225F. Add the shallots. Let fry for 10 minutes. They should become slightly golden but not crispy.
- While that’s happening, heat your second wok over medium-high heat. Add the last 6 tablespoons of Shaoxing wine, the 2 tablespoons of dark mushroom soy sauce, and the sugar/chicken stock mixture you prepared earlier. Stir to combine, and simmer to let the liquid cook off.
- Next, add the garlic to the shallots and cook for 10 minutes, keeping an eye on your second wok. The garlic should get golden and slightly crisped.
- When the liquid has cooked off in your seafood mixture and the shallot/garlic mixture is the correct color, carefully pour the seafood mixture back into the main wok. Lower the heat to medium and stir to combine. Add the fish sauce and chili flakes, stirring to combine.
- Transfer to clean, sterile containers, and let cool on the counters before refrigerating. You can eat the XO sauce right away or you can let the flavors meld for 2 to 3 days before digging in!
- Add to rice dishes (e.g., our Scallop Fried Rice with XO Sauce and Crispy Garlic), noodle dishes, vegetable dishes, etc. to your heart’s content!
Hi there! I have a question. If I am pescatarian is there a way to make this sauce without the ham? It sounds so delicious and I’d love to try it!
Hi Masha. Just omit the ham! :) You will miss that slightly smokey edge but there’s no substitution as the scallops and shrimps have plenty of flavor. Given you eat pescatarian I’m sure you’ll be happy with the end result.
Made a half batch yesterday, and it is delicious! The texture is complex, there’s a nice even heat to it, and it has a nice balance of sweet and salty. It is not as oily as you might think from the *checks notes* SEVEN cups of oil in the recipe! ;) It does indeed taste (very pleasantly) of seafood- it is full of minced scallops and shrimp, and the main saltiness is from fish sauce, so I’m not sure why anyone would be surprised as that aspect of its flavor. I’d never tried XO before doing this, and I’m looking forward to putting it on everything.
I didn’t quite nail the execution- I minced the shallot too finely and my wok was on the small side, so I didn’t get the shallots and garlic as golden / crispy as in the images. And the medium size of my wok made me run into foaming problems while cooking the scallops and shrimp. This is a big recipe (even when halved!), make sure your cookware is big enough!
My half batch filled two large mason jars plus two smaller ones I am gifting to neighbors.
Glad you enjoyed it, Chris! And yes, our wok is very large ^_^
Awesome recipe. I’m having a hard time imagining 50 servings tho, can you say approximately how many jars? I’m trying to decide if I should buy an 8oz bag of scallops or 1lb.
Thanks!
Hi Joe,
We call for 11 ounces of dried scallops. Hope that helps! You’ll end up with about 8 cups of xo sauce—a large wok ful! We have a slider on the recipe card that let’s you adjust all the quantities of the recipe. Hope that helps!
How long will this keep and how should it be stored?
Hi Sherri, it should be stored in an air-tight container in the fridge—we usually put it in a jar. It can last for about 2 months. It also will keep in the freezer if need be, but we recommend avoiding that.
Would there be any reason not to can it that you can think of? I know you can’t can certain foods because of the chemicals/fumes that they give off. I would think this would be fine though.
Hi Derek, I am sure you can, but we think it’s better to jar them.
I will make xo sauce but the oil frying you keep al of it and can i dry my own chrimp and scalop tanck you very much
Hi Denis, you definitely keep the oil, because it is infused with incredible flavor and umami. As for drying your own shrimp and scallops, I have not tried it and I wouldn’t! I’d highly recommend you purchase it from a reputable and trusted vendor.
Hello, lovely Wok family! I was wondering if these dried shrimp are acceptable for making a tasty batch of XO: https://i.imgur.com/ybbmdSu.png
Hi Riley, we have not tried these Korean cooked dried shrimp, but Kaitlin’s recipes calls for dried shrimp that has been made from raw shrimp. Since making the xo sauce is a significant investment in time and money, I would go with a good brand of Chinese dried shrimp. Happy cooking!
Hi, I just made the recipe from seriouseats and it is very similar to this recipe.
I found something surprising about both these recipes, that the liquid used to soak the dried prawns and scallops is discarded.
This liquid contains so much flavour! I was confused why it was discarded and chicken stock used later. I reduced down the soaking liquid and used it in place of the chicken stock, it tasted amazing!
Hi Matthew, that’s a great point! It would be great for making a seafood stock too. I think part of the secret is getting the blend of chicken and seafood umami!
Hi there.
Going to be making this amazing looking sauce soon.
I love your site and cook from it at least once a week for my family.
My question is: how long does this sauce keep once I jar it?
It’s a big recipe so if it doesn’t keep for a long time I will need to cut it down.
Thanks.
Thank you, Derek! The sauce keeps for quite a while as the oil essentially cures it. You can also freeze it! We’ve done that with success. Though cutting it in half isn’t a bad idea as it does make a large quantity.
Let me preface this by saying I love the WOL. Everything prior to this has been exceptional.
I just want to know why you think this recipe turned out so bad. I live in France now and wanted to make XO after looking at your post and reading the comments. However, I could not find the scallops anywhere near me or even in bigger cities like Toulouse or Barcelona so I put it on hold. In October I was in Colorado visiting family and saw the dried scallops in an Asian market so I bought them along with some dried shrimp.
When I got home I spent the better part of an afternoon making the recipe. I am an experienced cook and I followed the recipe closely, the only substitute was a very good French ham similar to prosciutto for the Chinese ham.
Neither my wife or myself liked it feeling it was way too fishy. So I gave some to friends to try who like xo ( I never had it before so couldn’t compare). Their response was the same…too fishy.
My question is this. Do you think that there was an issue with the scallops or shrimp?
I have used dried shrimp before in green papaya salad or pad thai and thought they added to the dish. The ones I bought in the market in Denver looked like they were Chinese but were from Louisiana. They seemed similar to others I have bought. The scallops were from China and were not cheap, around $ 40 for the recipe. I have never had them before but wonder if they could be the problem. Any ideas?
Hi Thomas, this XO sauce should not taste as fishy as you describe unless you are not familiar with Chinese XO sauce, which does have an overall seafood flavor. Have you tried an XO sauce before? It could be that you simply don’t like XO sauce. Here are some other possible reasons:
1. Some people are sensitive to dried seafood and shrimp since they do have a very strong taste, so it’s hard to know where you are in this taste scale
2. The dried shrimp and scallops do need to be rinsed and soaked. It is to clean and rehydrate them, but the process also does take some of the “fishiness” down a notch
3. I am not sure of the fish sauce brand you used – some brands are stronger than others.
4. It could possibly the quality of the dried shrimp and scallops you used, although from your description it does not seem so. Again, perhaps the taste is too strong and you should use less?
Hope that helps!
Thanks for the response Bill. I have not had xo sauce before but my friends who tried it have. They also thought this was too “fishy”. I did soak the scallops and shrimp and in fact followed the recipe to the letter. The fish sauce I used was 3 crabs which I think is a lighter one so don’t think that is the problem. The scallops in your picture have a brownish color where as the ones I used are more white. Maybe that could be it or maybe I just don’t like xo! Going to try our friends. Thanks again for responding and still love your site
Tom
The dried scallops should be sort of a brownish color just as pictured…..the smaller ones (cheaper) are lighter brown almost “tan” color.
Cost for a pound of medium ones as pictured will cost at least $80 usd while the mini small ones will cost about $50usd.
You can smell them before you pay …..should smell like the ocean and not fishy!
Once it goes thru the deep frying process mixed w/ shallots/garlic, should be very flavorful…u can say it has that umami taste.
please help me !!
how is it 6 hours?
isn’t it meant to be 3 hours for all of the 4 bowls to be soaking the exact same time ( + or – 1 minute to pour the boiling water)
the shrimp takes 1 hour to soak in two separated bowls at the exact same time maybe 1 minute different by adding the boiling water
the scallops soaking 2 hours 2 separated bowls at the same time and everything together soaking at the same time doesn’t it take 3 hours ?
please don’t take it the wrong way I don’t mean to be rude I am just trying add up the maths of soaking I just don’t want to over soak them.
Hi Sharoon, it’s not 6 hours for everything, it’s 1 hour for the shrimp, and 2 hours for the scallops ideally. If needed, you can soak them for longer—say if you’re doing chores or have to run some errands, but it shouldn’t be longer than 6 hours as then they’ll definitely be overlooked. Hope that helps!