XO Sauce is a relative newcomer to Cantonese cooking, and it’s a lot easier to make than you think. It was created in the 1980s to combine all the most prized ingredients from around China – hams from Jiangsu and Zhejiang, dried scallops and prawns from Fujian etc. Try it with stir-fried dishes or as an accompaniment to dumplings.

The full recipe: http://adamliaw.com/recipe/homemade-xo-sauce/
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25 thoughts on “Homemade XO Sauce | It's Easier Than You Think”

  1. I wish I had some of those seeds he was tossing away. I have never seen such chilies in US grocery stores. If someone can tell me the name of those those chilies I would like to check out ebay in case I get lucky there.

  2. So, it's just the name because of the super expensive ingredients….there's no XO or Cognac in it. I like your traditional version with the mortar and pestle…..no food processor stuffs.

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