Go Back
–+ servings
XO Sauce

XO Sauce

Hong Kong's luxury condiment - dried shrimp, scallops, and chili slow-cooked into a deeply savory, naturally keto relish.
Print Recipe Pin Recipe
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Sauce
Cuisine: Chinese
Keyword: Condiment, Hong Kong, Seafood
Servings: 1 cup

Ingredients

  • 1/2 cup dried shrimp rehydrated and finely chopped
  • 1/4 cup dried scallops rehydrated and shredded
  • 1 cup avocado oil
  • 4 shallots finely diced
  • 6 cloves garlic finely diced
  • 3 tbsp Sichuan chili flakes
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp allulose or preferred keto sweetener

Instructions

  • Heat the avocado oil in a wok over medium heat. Add shallots and garlic, cooking gently until golden and fragrant, 8-10 minutes.
  • Add the dried shrimp and scallops, stirring frequently, and cook 15-20 minutes over low heat until deeply fragrant and slightly crisp at the edges.
  • Stir in the chili flakes, soy sauce, Shaoxing wine, and allulose. Simmer gently 5-10 minutes more, stirring often to prevent sticking.
  • Cool completely before transferring to a jar, making sure the sauce is fully covered by oil. Keeps refrigerated for up to a month.

Notes

Makes about 1 1/2 cups. Keep the heat low throughout - this sauce is built on slow rendering, not searing, and rushing it burns the aromatics before the seafood dries out properly.
Tried this recipe?Let us know how it was!