This great substitution for XO sauce comes from Monica Lo. XO sauce is usually sold with heavy amounts of MSG.
Ingredients
1/4 lb dried scallops 大元贝
1/4 lb dried shrimp, medium to large size 干虾米
10g dried flounder (optional) 大目鱼(可加可不加)
Boiling water 开水
3 large shallots, diced 大葱
5 garlic cloves, large 大蒜头
1 thumb ginger, minced 姜碎
1/4 cup chopped red chili peppers, I used a mix of Thai chilies and red jalapeno 红椒
1 cup Camelia seed oil or oil of choice 茶油
3 Tbsp Shaoxing wine 绍兴酒
1 cup chicken stock, I used Roli Roti Bone Broth 鸡汤
1 Tbsp dark brown sugar 红糖
1/4 cup oyster sauce 蚝油
2 Tbsp soy sauce 酱油
1/4 cup Sous Weed Lard 猪油
Directions
Place dried scallops, shrimp, and flounder into separate bowls and pour in boiling water to soak for at least an hour. Set aside.
Take the bowl of rehydrated scallops and microwave for 1-2 minutes, until tender and flaky. Drain the water from scallops, shrimp, and flounder (I like to save the infused water to use in soups or congee).
Using your hands, take scallops and shred into thin strands, we tend to leave some strands chunkier than others for a variety of textures.
In a food processor, add shrimp, flounder, shallots, garlic, ginger, and chilies and pulse 10 times until roughly chopped. Set aside.
In a large cast iron or dutch oven, heat vegetable oil over medium-high heat. Add scallops to the pot and cook for 3 minutes, stirring frequently. Add the shrimp mixture in and continue to cook for an additional 5 minutes, stirring frequently until the color turns a warm golden color.
Add Shaoxing wine, chicken stock, brown sugar, oyster sauce, soy sauce, and Sous Weed lard. Allow the mixture to come to a simmer and turn the heat down low. The mixture will thicken and absorb into the seafood. Simmer on low for an additional 10-12 minutes, stirring occasionally, then remove from heat.
Taste the XO sauce and adjust oyster sauce and soy sauce levels to your preference. Allow to cool to room temperature before transferring into glass jars and storing in the refrigerator.
