XO Sauce

Name: XO Sauce
Yield: Makes 700 ml
Cuisine: British
Ingredients: 100 g garlic cloves, coarsely chopped; 100 g knob fresh ginger, peeled, coarsely chopped; 1 tsp tamari; 100 g dried scallops; 100 g dried shrimp; 200 g fresh long red chillies, deseeded, coarsely chopped; 100 ml vegetable oil; 1 tsp caster sugar; 50 g jamón Ibérico, finely chopped

Preparation info

Makes
700 ml

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

100 g dried shrimp
100 g dried scallops
200 g

Europe
Oceania
United Kingdom
Australia
Sydney
Sauce
Gluten-free
Mediterranean

Method

Place the shrimp and scallops in separate bowls. Cover each with cold water. Place in the fridge for at least 3 hours, or overnight if you have the time, or until softened. Drain the scallops and shrimp. Shred the scallops into threads.
Place the chilli, garlic and ginger in a food processor. Process until finely minced. Add the scallops and shrimp. Use the pul