Omnivore's Cookbook · by Maggie Zhu★ 5.0 (2)
Homemade XO Sauce (XO酱)
NUTRITION · PER SERVING320M COOK
CAL 82%·PRO 55%
CARBS 31G7% OF CAL
3G FIBER6G ADDED5G INTRINSIC17G OTHER11G TOTAL SUGAR
FAT 152G83% OF CAL
15G SAT137G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, savory Chinese condiment made from dried scallops, shrimp, and ham slow-cooked in oil until deeply golden. Umami-forward and transformative on rice, noodles, or vegetables.
condimentchinese⚙️ food processor🍳 skilletdairy freegluten free
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 oz dried scallops
- 2 oz dried shrimp
- 1/2 cup + 2 tablespoons Shaoxing wine ((or dry sherry))
- 1.5 oz dry cured ham (, minced (Jinhua or Yunnan style if possible, or prosciutto) (*Footnote 1))
- 2 large shallots (, minced)
- 8 cloves garlic (, minced)
- 2 Thai bird’s eye chilis (, minced)
- 1 1/4 cups canola oil ((*Footnote 2))
- 1 tablespoon sugar
- 1 1/2 tablespoons oyster sauce
- 1 teaspoon chicken bouillon powder
- 1 tablespoon Chinese chili flakes
At a glance
PER SERVING · TIME 320M
CAL 82%·PRO 55%
CARBS 31G7% OF CAL
3G FIBER6G ADDED5G INTRINSIC17G OTHER11G TOTAL SUGAR
FAT 152G83% OF CAL
15G SAT137G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 50m
- Sodium
- 2171mg
- Total sugar
- 11g
- Added sugar
- 6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 474mg
- Calcium
- 81mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2171MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.