Homemade XO Sauce (XO酱)

Step 1

Rinse the scallops and shrimp with running water to remove any dust. Place them in separate heatproof bowls. Add a tablespoon of Shaoxing wine and 1/2 cup boiling water to each bowl. Let soak for at least 4 hours or overnight.

Step 2

Drain the soaked seafood, reserving the shrimp soaking liquid. Remove the hard feet on the side of the scallops (adductor muscle) (*Footnote 3). Add the scallops and shrimp into a small food processor and pulse until the scallops are shredded and the shrimp are minced. (*Footnote 4)

Step 3

Prepare a large heatproof bowl (enough to hold 2 cups of oil) and layer it with a strainer.

Step 4

Heat a heavy-bottomed pot or high-walled pan (*Footnote 5) over medium heat and add the oil.

Step 5

Once the oil has reached 200 to 250°F (94 to 120°C), add the shallots and garlic. Cook, stirring frequently, until they just start to show color, about 12 minutes.

Step 6

Add the minced chilis. Fry for another 5 minutes, or until the aromatics turn golden and crispy. (*Footnote 6)

Step 7

Strain the aromatics using the prepared bowl with the strainer. Pour the oil back into the pot and set aside the cooked aromatics.

Step 8

Heat the oil again to 200 to 250°F (94 to 120°C). Add the shredded scallops. Cook, stirring constantly, for about 10 minutes, until they just start to brown.

Step 9

Add the minced shrimp and continue to fry for 5 minutes.

Step 10

Add the minced ham. Cook and stir until everything turns a deep golden brown, 10 more minutes or so.

Step 11

Return the fried aromatics to the pot and stir to mix well.

Step 12

Pour in the Shaoxing wine. Add 2 tablespoons of the shrimp soaking liquid along with the sugar, oyster sauce, chicken powder, and chili flakes. Cook for another 5 minutes, or until the ingredients turn a dark brown color and the scallops are withered.

Step 13

Remove the skillet from the stove. Transfer everything to a heat-proof container.

Step 14

Once the sauce has cooled completely, you can store it in an airtight container or a jar in the fridge for about a month, or 3 months in the freezer.