shrimp sauce

This quick and Easy yum yum sauce recipe takes less than 5 minutes to whip up and is also a make-ahead, pantry friendly, and stays good and well for a week! 

Yum Yum Sauce

Tablespoon Mayonnaise

tomato ketchup

Paprika

garlic powder

sugar

vinegar

water

Combine all the ingredients in a bowl, whisk thoroughly to get incorporated. 

Add 2 tablespoons of water, whisk again to get the consistency. 

Yum Yum Sauce is ready. Set the sauce in the refrigerator for 1/2 an hour before serving. 

https://www.youtube.com/watch?v=T9xbu4GpwIA

International Recipes

The famous Japanese steakhouse sauce that&#39;s phenomenal for dipping, drizzling and enjoying with your grilled meats, seafood, vegetables, rice, noodles and more!  Super easy to make and at least a hundred times better than store-bought!

Yum Yum Sauce (Japanese Steakhouse Sauce)

mayonnaise

ketchup

butter

mirin

rice vinegar

paprika

onion powder

water (,

optional: a few splashes of hot sauce or cayenne pepper

optional: a small pinch of smoked paprika

Thoroughly combine all the ingredients in a small bowl, cover and chill for at least 2 hours before serving.  Preferably overnight for best flavor results.Store in an airtight jar in the fridge where it will keep for up to a week.Makes 1 1/4 cups

Guoba

Rice (White)

Salt

Cooking oil

Shrimps (shelled)

Edamame beans (shelled)

Yellow pepper (diced)

Garlic (minced)

Onion (diced)

tbsp Asian chili bean sauce (Toban Djan)

tbsp Ketchup

Chinese black vinegar

Cornstarch slurry

tbsp Cornstarch

Water

tbsp Rice wine

tsp Cornstarch

Ground white pepper

Prepare 3 cups of cooked rice. Rinse and cook the rice as you would normally do when cooking rice for a meal

Place the rice on one of the baking sheets and sprinkle salt on the rice and mix it gently with spoon. Spread some oil on the surface of the spoon if you find the rice is too sticky

Gently flatten the rice on the baking sheet as shown in the instruction photo. Please don’t press the rice too hard to the baking sheet. Just gently press down to help the rice to form the shape and not too crumbly

If your rice is still quite warm, leave it to cool down before you cover the cling film on top and store in the fridge over night

Next day, heat up the oven to 100c (212F) and bake the step 4 rice for 1 hour

After 1 hour, take out the rice from the oven and use a knife to slice the rice into even square shapes. I sliced the rice into 12 portions but you can decide the size you want and adjust the portion to suit

After slicing the rice, turn the rice to the other side and bake for another hour to make sure the rice is dehydrated like shown in the photo. If you feel the rice still a little bit moist then cook a little bit longer in the oven

After the rice has dehydrated, take out from the oven. Heat up some oil to 180c (356F) and put a little piece of the rice into the wok and see if the rice puffs up. This should only take around 5 seconds to see the rice has puffed up in the oil. The first time I made guoba I was a bit worry as the rice isn’t puff up immediately when I put into the oil but after 3-5 seconds the rice puffed up nicely like magic! 

When the rice has start to puff up in the oil, I was turn off the fire and cook for 15-20 seconds. Take out after this time so as to not overcook or burn the gouda. Leave aside on a plate then prepare the shrimp sauce

Guoba Instructions

Marinade the shrimps with all the marinade ingredients for 20 minutes

Mix water, chilli bean sauce, ketchup, sugar and black vinegar in a bowl

Heat up 2 tbsp oil in the wok, stir fry the shrimps until the shrimps have changed colour and immediately take the shrimps out but leave the oil in the wok, place the shrimps on a plate and leave it aside for use later

Use the same wok to stir fry the onion and garlic until it’s fragrant

Add step 2 sauce into the wok bring to boil

Add edamame beans and yellow pepper and boil for 10-20 seconds

Add prawns back into the wok

Stir in 1 tsp corn starch slurry into the sauce and check the density of the sauce. Once it starts to thicken and boil, turn the stove off. Season with salt. If you feel the sauce isn’t thick enough, add more cornstarch slurry and bring the sauce to boil again

Place guoba on the serving plate, pour the sauce on the dish is ready to serve. You can also pour the sauce on to the guoba on the table so everyone can listen the to crackling sounds

Shrimp sauce

Spicy Mustard Seafood Sauce Recipe - A 5-ingredient dipping sauce for crab claws and legs, lobster, and shrimp. Gluten-free, dairy free, and ketogenic!&nbsp;

Spicy Mustard Seafood Sauce Recipe

mayonnaise ((gluten-free))

French's Classic Yellow Mustard

Worcestershire sauce

shallots

horseradish

Grate the shallots with a microplane or cheese grater.

Measure all the ingredients and place them in a small mixing bowl.

Stir well to combine. Then cover and chill until ready to serve.

Belacan sauce is a Malaysian-style sambal with dried shrimp, fresh and dried chili and belacan, a fermented shrimp paste. With strong notes of garlic and shallots, this Malaysian-Chinese sauce may join the ranks of your must-have condiments!

Belacan Sauce

chili peppers

holland chilies

Thai chili peppers ((chopped,

shallots ((about 6 large, divided))

garlic

canola oil ((or peanut oil))

shrimp ((chopped))

shrimp paste

fish sauce ((optional))

brown sugar

Soak the de-seeded dried chili peppers in 1 cup of warm water for 15-20 minutes.

While the dried peppers are soaking, de-stem and de-seed the Holland peppers, removing the membranes as well. You can leave the seeds in if you like your sauce very spicy. Cut each pepper into 3 pieces. If using, chop the Thai chilies.

Take half of your shallots and finely chop them. With the other half, thinly slice them. (You can also chop them, but I think slices add another textural dimension to the final sauce.

Drain the dried chili peppers, and set aside the soaking water. To the bowl of a food processor or blender, add the dried peppers, Holland peppers, Thai chilies (if using), half of the shallots (i.e. your chopped shallots, setting aside the slices for later), and garlic. Pulse until the mixture is smooth, or if you prefer, a coarse paste. Use a rubber spatula to scrape down the sides of the bowl to ensure the mixture is evenly processed.

Heat a frying pan or wok over medium heat. Add the oil and chopped dried shrimp. Fry over medium to medium low heat for 3-5 minutes.

Put the belacan in a mortar and pestle to break it up (you can also put it in a small bowl and break it up with a fork). Add it to the pan. Cook for 3-4 minutes, until the belacan is melted into the sauce.

Add the sliced shallots, and cook for 3-4 minutes, until translucent.

Next, add the chili, garlic and shallot paste. Stir to combine, and add ½ cup of the reserved pepper soaking water. Cook for 5 minutes, stirring occasionally. Stir in the fish sauce and brown sugar. Continue to cook for another 15 minutes.

Let the mixture cool, and transfer to a clean jar or other airtight container. Refrigerate for up to 4 weeks, or freeze (it should last up to 1 year frozen).

Dear lord!!!  This is the shrimp paste sauce my local high end Chinese restaurant serves.  I always though they were calling in Malay-jan sauce.  But as it turns out it is Belecan but they seem to pronounce it Balayshan.  In any event this IS the real deal.  Thank you for sharing this.  That sweet, savory, funky sauce goes great on sautéed snow pea leaves too!!  Or with salt and pepper squid!

have you tried to sub dried shrimp with anchovies before ? i run out of dried shrimp only have dried anchovies sitting in my freezer. I really want to make it tomorrow morning  right after I get up thats why.... ( after I saw ur recipe I can no longer wait )

Thank you

XO sauce is a very well known sauce in Chinese cuisine. Be careful not to burn the ingredients as they tend to burn easily. Take your time to cook this sauce and they will last for about a month at room temperature!

Hong Kong XO Sauce Recipe

g Scallop

g Dried Shrimp

Chinese JinHua Ham (optional)

g Shallot

Garlic

pcs Chili (add

tbsp Abalone Sauce

tbsp Oyster Sauce

tbsp Soy Sauce

Sugar

For dried scallop and dried shrimp, steam them for 30 minutes.

Then use a blender and blend the steamed dried shrimp into small pieces.

As for the steamed dried scallop, use a knife or spoon to press and strip it apart into fine strips.

For the JinHua Ham, cut into small cubes and set aside.

For shallot and garlic, peel off the skin.

For chili, cut off the stalk and remove the seed.

For dried chili, chop into small pieces and with a strainer, shake off the seeds.

With a blender, finely blend together shallot, garlic, chili, dried chili, and oil. Set aside.

Prepare the other ingredients accordingly.

Preparation

Use a cooking pot or wok, add the blended ingredients in.

Fry with medium-low heat and continue stirring to prevent the bottom from burning.

Fry until they begin to turn yellow, switch off the heat.

With a strainer, separate the oil from the ingredients and set aside.

Then add blended dried shrimp into oil and fry at medium-low heat.

Fry until it begins to brown. Switch off the heat and strain off the dried shrimp from oil and set aside.

Add cubes JinHua Ham into oil and fry until browning. Set aside.

Add dried scallop strips and fry at medium-low heat.

Fry until they begin browning and strain off the dried scallop from oil and set aside.

Without turning on the heat, add sugar into oil and dissolve sugar.

Then add soy sauce, abalone sauce, and oyster sauce.

Switch on heat to lowest and thoroughly stir them up.

Add all the fried ingredients back in.

Thoroughly stir them together.

Remove from heat and transfer into a container.

Let it cool with ice bath.

Cooking

Dear Ethan
I made the XO sauce with your recipe and it turned out marvelous, even without the Jinhua ham. I used mortar and pestle to break the dried scallop into strips though. Your that friend is right, this taste even better than Lee Kum Kee's. Everyone who tasted it fell in love with it. Thank you again.

https://www.youtube.com/watch?v=2N8npQmPIIQ

XO Sauce, The Cantonese Cognac Sauce!
XO Sauce was invented in Hong Kong in the 1980s, it is a spicy seafood sauce. I am a fan of XO Sauce, so here I am presenting the most amazing XO Sauce recipe to you!

Full detail recipe here : 
https://goo.gl/A6UVTj

Also, check out how I use it for noodles;
https://goo.gl/PMcZ1F

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Music Credit;
Lotus Lane by The Loyalist - Preconceived Notions https://soundcloud.com/preconceived-notions/the-loyalist-lotus-lane
Creative Commons — Attribution 3.0 Unported— CC BY 3.0 
Free Download / Stream: https://bit.ly/lotus-lane
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#XOsauce #HongKongXO #XOsaucerecipe

XO Sauce Recipe – Lee Kum Kee Worthy! XO酱秘方

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The most viewed shrimp sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine