XO Sauce

Name: XO Sauce
Total time: 50 min
Ingredients: 3 ounces dried scallops (ideally dinner-size); 30 dried red chiles, like Japones, Tien Tsin or cayenne, tough stems removed, roughly chopped; 2 small jalapeño or Fresno chiles, roughly chopped; 2 garlic cloves, peeled and roughly chopped; 2 shallots, peeled and roughly chopped; 3 ounces medium dried shrimp; 2 ounces bacon, minced; 3 tablespoons neutral oil, such as vegetable or canola; 1 tablespoon dark brown sugar

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Total: 50 minutes

Servings: 1.5

Author : Sam Sifton

bacon chiles dried scallops

Ingredients

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3 ounces dried scallops (ideally dinner-size)30 dried red chiles, like Japones, Tien Tsin or cayenne, tough stems removed, roughly chopped2 small jalapeño or Fresno chiles, roughly chopped2 garlic cloves, peeled and roughly chopped2 shallots, peeled and roughly chopped3 ounces medium dried shrimp2 ounces bacon, minced3 tablespoons neutral oil, such as vegetable or canola1 tablespoon dark brown sugar

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Instructions

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Step 1

Place the scallops in a steamer insert, and fit the insert into a small pot with about an inch of water beneath the bottom of the insert. Bring the water to a boil over high heat.

Step 2

Once the water boils, cover the pot, and steam over medium heat until the scallops are soft, 20 minutes or so. Transfer the scallops to a medium bowl, and save about 1/2 cup of the liquid remaining in the pot. When the scallops are cool to the touch, break them up with your fingers, and transfer to a food processor. Pulse until they have turned into fine threads. Scrape the shredded scallops back into the bowl.

Step 3

Place the dried chiles, fresh chiles and garlic in the food processor, and pulse until the mixture forms a paste that sticks to the sides of the work bowl, scraping down the sides as needed. (This may take a few minutes.) Scrape the chile-garlic paste into the bowl with the shredded scallops.

Step 4

Place the shallots, dried shrimp and bacon in the food processor, and pulse until minced.

Step 5

Heat a large wok or skillet over medium-high. When it is very hot, add the oil, and swirl to coat the surface of the wok or skillet. Add the shallot mixture, and stir-fry until the mixture is very fragrant and beginning to crisp, 4 to 5 minutes. Add the brown sugar, and stir-fry again until the mixture starts to caramelize, 30 to 45 seconds.

Step 6

Add the shredded scallop mixture and stir-fry for another 30 to 45 seconds, then add the reserved cooking water from the scallops. Cook until the liquid is almost evaporated, about 1 minute. Transfer to a lidded glass container, and let cool. Once mixture has cooled, cover, and refrigerate. Refrigerated, the XO sauce will keep up to 1 month.

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