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Spicy XO Sauce

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 40


  • 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.