XO Sauce (Premium Seafood Paste)
ブランデーの名を冠した中華ソースの王様！ホタテとエビの贅沢ペースト
Description
A highly modern, premium Chinese sauce invented in 1980s top HK hotels (like The Peninsula). 'XO' derives from Extra Old cognac, signifying top-tier luxury. A crystallization of umami made by frying dried scallops, dried shrimp, and Jinhua ham in brandy and chili oil.
Classification: Ultimate High-end, Condiment, Umami Seasoning, Guangdong Cuisine, HK Origin, Scallop, Dried Shrimp, Luxurious
Shops selling XO Sauce (Premium Seafood Paste)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dried scallops
- Dried shrimp
- Jinhua ham
- Garlic
- Shallot
- Chili
- Soybean oil
- Brandy(or Shaoxing wine)
Instructions
- [Typical Uses]
- [XO Sauce Fried Rice]: Mixing
- tsp at the end of regular fried rice transforms it into a premium hotel seafood fried rice.
- Toss with light veggies like broccoli or asparagus to add umami.
- Top Dim Sum (turnip cake/siu mai) directly as a luxurious dip.
Learn more Substitutes, pairings, tips
Key spices
Intense amino acid umami overflowing from dried scallops/shrimp、and deep saltiness of Jinhua ham
Substitutes at Japanese supermarkets
(Hard to substitute. Reduce scallop soaking water, dried shrimp, and oyster sauce for the vibe)
Pairing
Fried Rice / Turnip Cake / Boiled Veggies
Trivia
Invented by a Peninsula HK chef to satisfy global gourmands. The inclusion of brandy (cognac) gave it the XO name, though commercial brands like Lee Kum Kee often substitute it with Shaoxing wine today.
Eating tips & etiquette
Overwhelmingly more expensive than traditional Chinese seasonings (cheap ones lack scallops). Best used not as a massive base, but as a 'flavor booster/aroma enhancer' right before completion, or raw as a 'dip/topping' for cost-effectiveness.
Allergen
Shrimp, Pork, Soybeans, Wheat