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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