This umami-rich condiment transforms any dish with its complex, savory depth. Dried seafood, chilies, and aromatics create a deeply flavorful paste that’s versatile and long-lasting.
Traditional techniques ensure authentic results, while simple storage keeps it fresh. Perfect for elevating stir-fries, noodles, or dipping sauces to restaurant-quality status.
Ingredients for Chinese Xo Sauce
These bold, aromatic ingredients create a complex condiment with authentic depth and heat.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Shrimp 🦐 | 1 cup | Small, rinsed and drained |
| Dried Scallops 🐚 | ½ cup | Shredded finely |
| Dried Red Chilies 🌶️ | 15 pieces | Seeds removed for milder heat |
| Garlic Cloves 🧄 | 8 cloves | Peeled and minced |
| Shallots 🧅 | 2 whole | Finely diced |
| Fresh Ginger 🌿 | 2 tbsp | Peeled and minced |
| Neutral Oil 🫒 | 1 ½ cups | Peanut or vegetable oil preferred |
| Soy Sauce 💧 | ¼ cup | Light or all-purpose variety |
| Oyster Sauce 🐚 | 2 tbsp | Optional for extra depth |
| Fish Sauce 🐟 | 1 tbsp | For umami boost |
The dried seafood is non-negotiable for authentic flavor. Asian markets carry the best quality—look for small, orange dried shrimp and large, ivory-colored dried scallops. Avoid any with added preservatives or off odors. For the chilies, Chinese Tien Tsin or Thai bird’s eye work perfectly. The oil should have a high smoke point—peanut oil is traditional, but grapeseed or vegetable oil are fine substitutes.
No dried scallops? Dried shiitake mushrooms (rehydrated and minced) add a similar earthy depth. If heat is a concern, reduce chilies to 8-10 or remove all seeds. Vegetarian oyster sauce can replace the standard version. The fish sauce can be omitted, but add an extra tablespoon of soy sauce to compensate. Fresh ginger and garlic are essential—powdered versions won’t deliver the same punch.
This sauce improves with age. Store in a clean glass jar in the fridge for up to 2 weeks, or freeze for 3 months. The oil will solidify when cold but liquefies at room temperature. Always use a clean, dry spoon to prevent contamination.
Why You’ll Love This Recipe
- Minimal Chopping Required: I just throw dried shrimp, scallops, and chilies into the pan—no fine knife work needed.
- Umami Bomb: The dried scallops and shrimp create this deep, salty-sweet flavor that hits every taste bud.
- Stirs into Everything: I toss it with noodles, drizzle over dumplings, or stir into soups—never the same meal twice.
- Keeps for Weeks: Honestly, it tastes even better after a few days in the fridge, and a small batch lasts me forever.
Step-by-Step Instructions for Chinese XO Sauce
This method transforms dried seafood and aromatics into a complex, umami-packed condiment with perfect balance.
Step 1: Rehydrate and Prepare the Dried Seafood
Begin by placing the 1 cup Dried Shrimp and 0.5 cup Dried Scallops in separate bowls of warm water. Let them soak for 15-20 minutes until softened but still slightly chewy. Drain thoroughly and pat completely dry with paper towels—excess moisture will cause splattering in hot oil.
The dried scallops should be shredded finely by hand once rehydrated. I maintain their texture by tearing rather than chopping, which preserves their delicate fibers. This step ensures even cooking and maximum surface area for flavor extraction during the frying process.
Step 2: Infuse the Oil with Aromatics and Chilies
Heat the 1.5 cups Neutral Oil in a wok or deep skillet over medium-low heat. Add the 15 pieces Dried Red Chilies and fry for 2-3 minutes until they darken slightly and become fragrant. The oil should gently bubble around the chilies—if it’s smoking, your heat is too high.
Add the 2 whole Shallots, 8 cloves Garlic Cloves, and 2 tbsp Fresh Ginger. Stir frequently and fry for 4-5 minutes until the shallots turn translucent and the garlic reaches a light golden brown. This slow infusing builds layers of flavor without burning the aromatics.
Step 3: Crisp the Seafood to Perfection
Increase the heat to medium-high and add the prepared Dried Shrimp and Dried Scallops. Fry for 6-8 minutes, stirring constantly, until both are deeply golden and crisp. The shrimp will curl and darken significantly, while the scallops will develop a delicate crunch.
Watch carefully during this stage—the seafood can go from perfectly crisp to burnt in moments. You’re looking for a uniform deep amber color throughout. The oil will take on a rich, reddish hue as the flavors meld together, signaling the development of that signature XO depth.
Step 4: Combine with Sauce Components and Simmer
Reduce the heat to low and carefully pour in the 0.25 cup Soy Sauce, 2 tbsp Oyster Sauce, and 1 tbsp Fish Sauce. The mixture will bubble vigorously at first—stand back to avoid splatters. Stir to incorporate all the crispy bits from the bottom of the pan.
Let the sauce simmer gently for 3-4 minutes until it thickens slightly and the liquid reduces by about one-third. The final consistency should coat the back of a spoon but still flow freely. Taste and adjust seasoning if needed, though the combination of these three sauces typically achieves perfect balance.
Remove from heat and allow to cool completely. The flavors will continue to develop as it sits, with the crispy elements softening slightly in the sauce. Transfer to a clean jar and store in the refrigerator for up to one month.
Pro Tips For Making Chinese Xo Sauce
- Toast the Chilies: Fry the dried chilies on medium-low heat for about 2-3 minutes until fragrant—I learned this the hard way after burning my first batch at high heat.
- Soak the Scallops: Rehydrate dried scallops in warm water for 15-20 minutes before chopping; they’ll soften faster and blend better into the sauce.
- Skip the Salt: Dried shrimp and scallops are already salty, so taste before adding any extra seasoning—my grandmother swore by this, and she was right.
- Pulse the Garlic: Use a food processor for the garlic and shallots instead of mincing by hand; it saves time and gives a finer, more even texture.
Wine and Beer Pairings for This Dish
White Wine Picks
A crisp Riesling with its touch of sweetness balances the sauce’s heat beautifully. I love a German Kabinett Riesling—its citrus notes cut through the richness. Chill to 45-50°F for best results. 🍷
Red Wine Options
For red lovers, a light-bodied Pinot Noir works surprisingly well. The Burgundy-style versions from Oregon have earthy notes that complement the dried seafood. Serve slightly chilled at 55°F.
Beer Pairings
A Belgian witbier with its citrus and coriander notes is my top choice. The Hoegaarden brand is widely available and pairs perfectly. The carbonation cleanses your palate between bites. 🍺
Asian Beer Favorites
Sapporo or Asahi lagers offer a crisp, clean contrast to the sauce’s complexity. Their light body won’t overpower the delicate seafood flavors. Serve ice-cold in frosted glasses.
Non-Alcoholic Choice
For a non-alcoholic option, try ginger beer with its spicy kick. I recommend Fever-Tree for its strong ginger flavor. The bubbles and heat mirror the sauce’s own spicy character.
Serving Tip
Always serve your pairings well-chilled. The contrast between the cool beverage and the room-temperature sauce enhances both. I keep my whites and beers in an ice bucket during the meal. ❄️
Nutrition Facts
Frequently Asked Questions
Can I make this without dried seafood?
Yes! Use 1 cup rehydrated shiitake mushrooms (minced) as a vegetarian alternative. The earthy flavor mimics dried scallops, though the umami depth will differ slightly.
How spicy is this sauce?
Heat level is medium-high with 15 chilies. Reduce to 8-10 chilies for milder heat, or remove seeds entirely. The dried seafood adds more complexity than spice.
What’s the best way to store it?
Keep in a clean glass jar in the fridge for up to 2 weeks. For longer storage, freeze for 3 months. Always use a dry spoon to prevent spoilage.
Can I use a different oil?
Peanut oil is traditional, but grapeseed or vegetable oil work well. Avoid olive oil—its low smoke point burns at frying temps. The oil should be neutral in flavor.
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