Homemade XO Chinese Sauce – a delicious recipe with Chinese sausage, shrimp, crabmeat, ginger, shallot, garlic. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cover the dried seafood with boiling water and rehydrate overnight in the refrigerator.
2
The next day, drain the water from the seafood.
3
Render the fresh sausage carefully, going for a deep golden brown without burning.
4
Pour off the fat except for 1/2 cup.
5
Meanwhile, puree the seafood in a food processor until finely chopped.
6
Reserve.
7
Once the sausage has caramelized, add the red pepper and cook 30 seconds, then add remaining ingredients including the reserved 1/2 cup sausage fat (but not the sesame oil) and cook very slowly, stirring frequently.
8
The idea is to lightly caramelize the entire mixture slowly over 20-45 minutes.
9
Once desired coloration has been achieved, add sesame oil.
10
Combine well and adjust seasoning.
355
kcal
Calories
30
g
Fat
16
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 1/3 cups Chinese sausage, 1/4 cup house-dried scallop, 1/4 cup house-dried Maine shrimp, 1/4 cup house-dried crabmeat, and more.
Yes, Homemade XO Chinese Sauce falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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