A recent invention, XO is a crazy-good sauce of dried seafood, chilli, garlic, soy and ham. The Hong Kong chef who created it christened it ‘XO’, which means ‘extra old’, borrowing the name from a luxury cognac. There are more complicated ways of producing it, but this is a pared-down version. Traditionally XO includes dried scallops, but they’re impossible to get hold of unless you visit Chinatown.
The night before cooking, place the dried shrimp in a bowl, cover with water and soak overnight.
Place the drained dried shrimp in a food processor and blend until fine. Add in all of the other XO ingredients, except the oil, and blend again until you have a paste.
Heat a frying pan and add the peanut oil. Pour in the XO sauce and cook over a low heat for 30 minutes until it turns a deep-brown colour and has a sticky consistency. Remove from the heat and let cool.
Bring a saucepan of water to a boil. Add the sugar snaps and baby corn and blanch for 1 minute. Drain and rinse under cold water. Dry on a tea towel.
Heat a large wok. Add
Serve the fried rice with a red chilli sauce like sriracha. This dish also works nicely alongside the Grilled sticky char sui pork.
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