XO Sauce - By Baking Corner

XO Sauce 
recipe source The New Paper 
200g dried scallops
200g dried prawns
100g jinhua ham, coarsely chopped
40g dried chillies
8 to 10 shallots, chopped
3 garlics cloves, chopped
3-5 tbsp cognac(optional)
1 tbsp sugar
Few drops of dark soya sauce(optional)
50ml cooking oil
1. Place the dried scallops in a bowl and filled with enough water to cover (A)
2. After 15 minutes, strain and place scallops in heat-proof dish.
3. Steam for an hour or until tender. Remove from heat and shred the scallops. Set aside.
4. De-seed the chillies before rinsing and soaking them in hot or boiling water until softened 
5. Grind or chop finely.
6. Soak the dried prawns until softened. Chop half finely and the remaining half coarsely.
7. Heat oil in wok or frying pan
8. Fry the shallot and garlic over medium-low heat until fragrant
9. Add the dried prawn (B)
10. Add the jinhua ham. (C)
11. Add the steamed and shredded scallops
12. Add cognac and till there is no visible cooking liquid 
13. add the dark soya sauce(optional) and season with sugar(D)
14. Fry for a few more minutes.
15. Remove from hear and allow to cool. Store in jars and refrigerate


Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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