TRADITIONAL XO SAUCE
❚ 6 oz (170 g) dried scallops (see note)
❚ 3 cloves garlic, coarsely chopped
❚ 60 dried red cayenne, Japones or Tien Tsin chilies, coarsely chopped
❚ 3 fresh jalapeño or Fresno chilies
❚ 6 oz (170 g) dried shrimp (see note)
❚ 3 large shallots, coarsely chopped
❚ 4 oz (113 g) bacon, minced
❚ 1 ⁄ cup (75 ml) vegetable oil 3
❚ 2 tbsp (30 ml) brown sugar
1. Place the scallops in a steamer insert and fit the steamer insert into a small saucepan filled with 1 inch (2.5 cm) of water. Bring the water to a boil. Cover the pan and steam until soft, about 10 minutes. Transfer the scallops to a cutting board and save about 3/4 cup (175 ml) of the liquid in the pan. When the scallops are cool enough to touch, shred them by breaking them up with your fingers. Transfer to a food processor and process until they resemble very fine threads. Transfer to a bowl.
2. In the food processor, combine the garlic, dried chilies, and fresh chilies and pulse until it resembles a paste. Transfer the garlic-chili paste to another bowl.
3. In the food processor, pulse the dried shrimp, shallots and bacon until minced. Scrape out and set aside in a third bowl.
4. In a large wok or skillet, heat the oil over mediumhigh heat. Add the shrimp/ shallot/bacon mixture and stir-fry until the mixture is bubbling, very fragrant and starting to crisp up, 4 to 5 minutes. Add the brown sugar and cook until the mixture is slightly caramelized, another 30 seconds. Add the shredded scallops and garlic-chili paste and cook for another 30 seconds, then add the reserved scallop steaming juices. Cook until the liquid is almost gone, another 1 to 2 minutes. Allow to cool before transferring to glass containers for storage. The XO sauce will keep in a fridge for up to 1 month. Makes: 4 cups (1 L)
Notes: You can save money by buying smaller scallops or shredded scallops. Look for dried shrimp that have an orange hue as these will have much deeper flavour than the opaque white ones. Find the ingredients at a local Asian supermarket such as T&T (or online).