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    Home » Sauces » XO Sauce (XO 酱)

    Published: Jul 6, 2021 · Last Modified: Feb 23, 2022 by Jeannette ·

    XO Sauce (XO 酱)

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    XO Sauce in a dish.
    XO Sauce in a dish with a spoon lifting some up.
    XO Sauce in a dish.
    XO Sauce in a dish along with XO Sauce with a spoon lifting some up.
    XO Sauce in a dish with a spoon lifting some up.
    XO Sauce in a dish.

    XO Sauce may just be the most luxurious sauce in the world because it uses PREMIUM ingredients! Our homemade version does take some time to make, but your dedication will be rewarded with a satisfyingly golden, crispy and umami-packed condiment that lasts for months. It’s the perfect family weekend project and comes out superior to any store bought ones!

    Stir fry it with pipis or crab over a bed of noodles!

    XO Sauce in a dish.

    A lavish condiment to elevate every meal

    Whenever I go to a restaurant and they offer XO Sauce, I count my lucky stars. Knowing how long it takes to make AND what premium ingredients go in it, it’s always a blessing when we get it served alongside our favorites like lobster, steamed fish or chicken.

    Of course, with the price tag on this luxury item, it’s often given sparingly, and I’m always the slightest bit hesitant to ask for seconds. Just the slightest.

    That’s why I love making it at home. There’s no limit to how much you can have (or how much of the goodies you can add)!

    Unlike our other homemade sauces, this one takes a bit of time. But trust me when I say that every second is worth it.

    Once all the ingredients are simmered down, you’ll have a flavor bomb packed with umami. Smother it over anything for an addictive spicy kick with rich seafood undertones.

    And if you can’t finish it all, seal it well and have a condiment ready to go for months!

    Why is it so expensive?

    The story’s told of a Kowloon chef who created the sauce and gave it the name of the most prestigious beverage of that time. To many, ‘XO’ has ties with the luxury cognac, which in turn symbolizes wealth and class.

    Beyond the story, Chinese cuisine considers many ingredients delicacies, including fish maw, abalone, sea cucumber and oysters. Scallops and shrimp – the main ingredients in this condiment – also fall under this category.

    They’re prized for their potential health benefits and accessibility, making them the prime elements to Lunar New Year celebration banquets and a fantastic edible gift!

    What is an XO Sauce substitute?

    A jar of vegetarian XO Sauce.

    When Mum makes her meat-free meals, she will sometimes add extra flavor by having some vegetarian XO Sauce in a dish on the side. You’ll find a few brands that make it when you go to Asian supermarkets and they’re often made using soybeans, chili and spices.

    It’s a must-have for her Phở Chay (Vegetarian Phở) and topped over a hearty Rice Cooker Rice with Mushrooms and Chinese Broccoli, but also acts as a great vegetarian substitute for the luxury condiment.

    Of course, the real deal is where the deepest umami is, so try make a large batch to store at home for whenever cravings strike!

    XO Sauce in a dish with a spoon lifting some up.

    Why this recipe works

    • Frying the scallop shreds keeps it crisp and adds incredible texture.
    • Using smoked ham means you can still make a delicious condiment without having to source the traditional Jinhua ham from the Zhejiang province.
    • This homemade XO Sauce is simmered down using reserved scallop water for unmatched umami.

    What you’ll need

    For the simmering

    Bowls of finely chopped rehydrated shrimp, smoked ham, rehydrated scallops, garlic, red shallots and chili.

    About the ingredients

    Traditionally, XO Sauce is made using cured Jinhua ham, which can be hard to find outside of China. As a substitute, you can used smoked (or double smoked) ham or prosciutto.

    This recipe also uses rehydrated scallops and shrimp. You can get these at Chinese dried goods stores. There will be a variety of types and sizes and generally the bigger, the more expensive.

    We opt for the medium to big scallops and shrimps for this recipe.

    For the seasoning

    Scallop water in a measuring cup along with a bowl of oil and dishes of chicken bouillon powder, salt, sugar, Shaoxing rice wine and chili bean sauce.

    About the sauces

    This recipe uses a chili bean sauce (toban djan) for extra flavor, which we get in jars from Asian supermarkets.

    We also reserve our scallop water to add extra flavor. To do this, rinse the dried scallops and shrimp in cool water, then replace the water with a fresh batch. Let it soak for 2 hours or overnight and set the liquid aside after draining.

    How to make this recipe

    Fried scallop shreds in a sieve.

    Heat up the oil in a pan and add the shredded scallops in to fry for 5 minutes on medium heat or until golden and crispy. Pour the contents into a strainer and set aside for later.

    XO Sauce in a pot.

    Pour the oil back into the pot on medium heat and cook the garlic, chili and shallots for 3 minutes or until brown. Add the fried scallops, shrimp and smoked ham and stir, then season with the salt, sugar, chicken powder and chili bean sauce.

    Cooked XO Sauce in a pot with a spoon lifting some up.

    Pour 1 cup of the scallop water in to simmer for 1 hour over low-medium heat or until it has reduced to your preferred consistency. Add the Shaoxing rice wine and mix for 2 minutes.

    Pro Tip: Stir every 5 minutes to avoid burning.

    Transfer the XO Sauce into an air-tight jar and serve as is with your favorite savory dishes!

    Recipe FAQs

    How do I store it?

    If it’s sealed in a glass jar with a lid so that everything’s kept airtight, you can leave it refrigerated and it will last for 6 months. Make sure that the layer of oil covers all the ingredients to keep it fresh. Top it off with more oil if need be.

    Are there any other ingredients I can use as a substitute that aren’t so expensive?

    You can use less of the scallops and shrimp and add more of the aromatics. Otherwise, dried squid or fish from Asian supermarkets will work. They won’t have the provide the exact same flavor, but these ingredients will be cheaper alternatives.

    Tips for the best results

    • Use the scallop and shrimp liquid. Reserve all the water used for soaking the scallops and shrimp, then add it to simmer in the XO Sauce for extra umami. Just keep in mind that the more liquid you use, the more time you’ll need to simmer.
    • Shred the scallops by hand. It’s much easier to use a food processor to blitz it, but using your hands to pull each strand apart ensures you’ll have more texture after frying it.
    • Simmer low and slow. This will help to bring out deeper flavors and let the ingredients infuse with each other.
    Cooked XO Sauce in a pot with a spoon lifting some up.

    What to serve it with

    XO Sauce works well with any savory banquet dish, from chicken to pork to beef and seafood. But our favorite ways to eat it are with noodles and rice to soak every drop up:

    • Rice Cooker Chicken and Mushroom Rice – This is a comforting dish that the whole family will love! Enjoy it garnished with freshly chopped scallions.
    • Dried Scallop and Egg White Fried Rice (瑤柱蛋白炒飯) – Try our simple Cantonese fried rice perfect to complement any savory dish.
    • Vietnamese Sticky Rice (Xôi Mặn) – Make it for any time of the day and pack it for lunch. It’s a meal that stores well in a container for the next day.
    • Crispy Egg Noodles with Seafood (海鲜炒面) – Get a restaurant favorite loaded with your favorite seafood toppings.
    • E-Fu Noodles with Roast Duck – If you have any leftover roast duck, use it in this classic longevity noodle recipe for a satisfying meal.
    • Char Siu Noodles (叉烧捞面) – Toss in some BBQ pork and crunchy vegetables for a delicious lo mein that’ll bring the family to the dinner table!

    Want more home cooked recipes?

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    XO Sauce in a dish.

    XO Sauce (XO 酱)

    XO Sauce is the a luxurious sauce using PREMIUM ingredients. Enjoy a crispy and umami-packed condiment that lasts for months!
    5 from 4 votes
    Print Pin Rate
    Prep Time: 1 hour
    Cook Time: 1 hour 15 minutes
    Soaking Time: 2 hours
    Total Time: 4 hours 15 minutes
    Servings: 20
    Calories: 37kcal
    Author: Jeannette

    Equipment

    • food processor (optional)

    Ingredients

    For The Simmering

    • 75 g / 1.7 lb dried shrimp (rehydrated and finely chopped)
    • 75 g/ 1.7 lb dried scallop (rehydrated and finely shredded)
    • 5 large chili (or any to your preference)
    • 1 bulb garlic (finely chopped)
    • 250 g / 0.55 lb smoked ham (finely chopped)
    • 100 g / 0.22 lb red shallot (finely chopped)

    For The Seasoning

    • 2 US cup oil
    • 1 1/2 tsp sugar (or to taste)
    • 1 1/2 tsp salt (or to taste)
    • 1 tsp chicken bouillon powder
    • 1 tbsp Shaoxing rice wine
    • 1 tbsp chili bean sauce (also known as toban djan)
    • 1 US cup scallop water (reserved from soaking the scallops)

    Instructions

    • Heat up the oil in a pan and add the shredded scallops in to fry for 5 minutes on medium heat or until golden and crispy. Pour the contents into a strainer and set aside for later.
    • Pour the oil back into the pot on medium heat and cook the garlic, chili and shallots for 3 minutes or until brown.
    • Add the fried scallops, shrimp and smoked ham and stir, then season with the salt, sugar, chicken powder and chili bean sauce.
    • Pour 1 cup of the scallop water in to simmer for 1 hour over low-medium heat or until it has reduced to your preferred consistency. Add the Shaoxing rice wine and mix for 2 minutes.
      Pro Tip: Stir every 5 minutes to avoid burning.
    • Transfer the XO Sauce into an air-tight jar and serve as is with your favorite savory dishes!

    Notes

    • Use the scallop and shrimp liquid. Reserve all the water used for soaking the scallops and shrimp, then add it to simmer in the XO Sauce for extra umami. Just keep in mind that the more liquid you use, the more time you'll need to simmer.
    • Shred the scallops by hand. It's much easier to use a food processor to blitz it, but using your hands to pull each strand apart ensures you'll have more texture after frying it.
    • Simmer low and slow. This will help to bring out deeper flavors and let the ingredients infuse with each other.
    • This recipe is made using cured Jinhua ham, which can be hard to find outside of China. As a substitute, you can used smoked (or double smoked) ham or prosciutto.
    • You can get dried scallops and shrimp at Chinese dried goods stores. There will be a variety of types and sizes and generally the bigger, the more expensive. We opt for the medium to big ones.
    • We use a chili bean sauce (toban djan) for extra flavor, which we get in jars from Asian supermarkets.
    • Reserve the scallop water to add extra flavor. To do this, rinse the dried scallops and shrimp in cool water, then replace the water with a fresh batch. Let it soak for 2 hours or overnight and set the liquid aside after draining.

    Nutrition

    Calories: 37kcal | Carbohydrates: 2g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 483mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 17mg | Calcium: 19mg | Iron: 1mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

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    « Rice Cooker Rice with Mushrooms and Chinese Broccoli
    Nước Màu (Vietnamese Caramel Sauce) »

    Reader Interactions

    Comments

    1. Claude says

      July 07, 2021 at 8:27 am

      When do you add back the scallops after frying , staining and setting aside?

      Reply
      • Jeannette says

        July 07, 2021 at 11:38 am

        Hi, Claude! Thanks for asking. I have updated the recipe so that you add it along with the dried shrimp and smoked ham 🙂

        Reply
    2. Kate says

      July 08, 2021 at 6:50 pm

      5 stars
      SO many gorgeous ingredients and flavours in this, well worth that bit of extra effort! Thanks.

      Reply
      • Jeannette says

        July 08, 2021 at 8:44 pm

        Yes, 100% agreed! So very worth it!

        Reply
    3. Danielle Wolter says

      July 08, 2021 at 8:57 pm

      5 stars
      This is amazing! The asian market is a 45 minute drive from me, so the ability to stock up on ingredients and make this at home is awesome. can’t wait to try it!

      Reply
      • Jeannette says

        July 08, 2021 at 9:39 pm

        I hope you get to enjoy it as much as we do, Danielle!

        Reply
    4. Kechi says

      July 08, 2021 at 10:06 pm

      5 stars
      Gimme XO Sauce and I will pour it over everything! This one looks so so fancy, and perfect! Thanks for sharing!

      Reply
      • Jeannette says

        July 09, 2021 at 2:01 pm

        Yes, so good to amp up the flavor for everything! You’re very welcome, Kechi!

        Reply
    5. Savita says

      July 08, 2021 at 11:32 pm

      This looks like a great sauce to add richness to everything. I’ll definitely try it!

      Reply
      • Jeannette says

        July 09, 2021 at 2:02 pm

        Yes, it is! I hope you get to enjoy it soon!

        Reply
    6. Mahy says

      July 09, 2021 at 1:30 am

      5 stars
      Oh wow, I can’t believe that I’ve found the sauce that I haven’t tried yet. So excited!

      Reply
      • Jeannette says

        July 09, 2021 at 2:02 pm

        I hope you get to love as much as we do!

        Reply
    7. DB says

      June 18, 2022 at 9:20 pm

      Can you use fresh shrimp and fresh scallops or do they have to be dried and rehydrated?

      Reply
      • Jeannette says

        July 14, 2022 at 9:46 am

        Hi, Daniel! I would recommend dried and rehydrated because they’ll have the most flavor and less water content. This will help them stay edible for longer. I hope that helps!

        Reply

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