New This Month

XO Sauce


Use this sauce to make Biang Biang Noodles with this recipe from Mission Chinese Food's Danny Bowien.

  • Yield: Makes about 2 cups


  • 1/2 cup dried shrimp
  • 1/2 cup dried scallops
  • 1/2 cup coarsely chopped Chinese bacon, country ham, or proscuitto
  • 1/2 cup coarsely chopped Chinese sausage
  • 1 1/2 cups canola oil
  • 2 shallots, peeled and finely chopped
  • 1/4 cup crushed red pepper flakes
  • 1/4 cup thinly sliced garlic
  • 1/4 cup finely chopped fresh peeled ginger
  • 3 star anise
  • 1/2 stick cinnamon
  • 1/4 cup soy sauce
  • Coarse salt


  1. Place dried shrimp in a medium bowl; add enough water to cover by at least 1 inch. Repeat process with scallops; let stand overnight.

  2. Drain dried shrimp and scallops; discard liquid and coarsely chop each. Transfer shrimp to the bowl of a food processor; pulse until finely chopped. Set aside. Repeat process with scallops, bacon, and sausage; set each aside.

  3. Heat 1 cup canola oil in a large heavy-bottomed skillet over medium-high heat. Add shallots and cook, stirring, until soft and translucent, about 30 seconds. Add crushed red pepper flakes and cook 1 minute more. Add garlic, ginger, star anise, and cinnamon; stir to combine.

  4. Increase heat to high; season with salt and add soy sauce. Add sausage, bacon, shrimp, and scallops, stirring after each addition.

  5. Add remaining 1/2 cup oil; reduce heat to low and simmer until oil is infused, about 30 minutes, stirring every 5 minutes. Remove from heat and let cool before transferring to an airtight container. XO sauce may be kept refrigerated, up to 1 month.

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