XO sauce is a popular Chinese condiment. It pairs really well with noodles, dumplings, Chinese pancakes, meat
etc and is also versatile as a marinade with a kick.
This sauce is best kept refrigerated but it can also be stored in a dark cool spot of your pantry. Refrigerated, the sauce will last up to a year. As with any other condiments, always use a clean dry spoon.
Add more garlic if you prefer the sauce more garlicky. Substitute the dried shrimp with a handful of shallots for a vegetarian version of the sauce. Chop and cook the shallots along with the garlic if using.
The traditional recipe also calls for vegetable oil but I prefer to use olive oil or avocado oil.
Spicy XO Sauce
- 160 g dried chillies, washed
- 15 fresh Birds Eye chillies
- 15 g dried shrimp, soaked in water for 15mins
- 15 pieces Sichuan peppercorns, lightly crushed
- 1 clove garlic, peeled (or add more, as desired)
- 200 g Olive Oil
- 3 tspn salt
- 3 tspn sugar
- Place the washed dried chillies and fresh chillies in the mixing bowl. Chop 10 sec / speed 5. Repeat the process if required, until you have the chillies coarsely chopped. Place in a large bowl or thermo server and soak for 10 mins.
- Drain the soaked shrimps in the mixing bowl. Shred 5 sec / speed 5. Remove and set aside
- Place the garlic in the mixing bowl. Chop 5 sec / speed 5. Scrape down the sides and the bottom of the bowl. Add oil to the bowl and cook the garlic 5 mins / 120deg / speed 1.
- Next, drain the chillies and add to the hot oil in the mixing bowl. Add the dried shredded shrimps, crushed Sichuan peppercorns, salt and sugar to the chilli and hot oil. Cook for 20mins / 120 deg / speed 1.
- Pour into sterilized jars and refrigerate once it has cooled.