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Homemade XO Chinese Sauce Recipe
30 minutes plus rehydration time
1 hour
10
Steps
- 1. Cover the dried seafood with boiling water and rehydrate overnight in the refrigerator.
- 2. The next day, drain the water from the seafood. Render the fresh sausage carefully, going for a deep golden brown without burning. Pour off the fat except for 1/2 cup.
- 3. Meanwhile, purée the seafood in a food processor until finely chopped. Reserve. 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. The idea is to lightly caramelize the entire mixture slowly over 20-45 minutes.
- 4. Once desired coloration has been achieved, add sesame oil. Combine well and adjust seasoning.
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Originally published at Foodrepublic.com. Reproduced for personal collection.
