Easy XO sauce
Add the sugar at the end as it burns easily. Amber is a transparent, almost tortoiseshell color
How to make it
1
Wipe off excess water from the sakura shrimp. Rehydrate the dried scallops and shred them finely. Remove the stems from the red chili peppers and chop them into small pieces. Finely chop the garlic
2
Add 200cc of salad oil to a frying pan and fry the garlic over low heat. When the aroma comes out, add the sakura shrimp and dried scallops and fry slowly. When the shrimp become translucent, add the red chili pepper and fry over medium heat
3
Once the mixture starts to bubble, add the salt and sugar and stir slowly, stirring constantly until it turns amber in colour
material
-
- Sakura shrimp , fresh or frozen
- 100g
-
- Scallop boiled can
- 100g
-
- Red chili pepper raw
- Appropriate amount (according to your preferred spiciness)
-
- Chop garlic
- 1 tablespoon
-
- Salad oil
- 200cc
-
- salt
- 1/3 tsp
-
- sugar
- Just under 1 teaspoon
[PR]
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