XO Sauce

XO sauce is a Cantonese sauce — some might say more of a relish or paste — that originated from Hong Kong and has since become widely popular.

It consists of chopped dried seafood — most prominently scallop and shrimp — chilis, garlic, minced shallots or onions, often cured ham, and vegetable or peanut oil. This all comes together to make something that’s extremely flavorful: savory, smoky, a bit sweet, and with a little heat all in one.

With its intensity of flavor, how you use XO sauce comes down to your taste. Add it during cooking or use it as a condiment for dishes.  Some of its most common uses are in stir-fries or fried rice, but you can try it in noodles, with vegetables or spooned over tofu too.

That said: Don’t use too much all at once — add a little at a time, as it’s quite potent and can overpower other flavors if too much is added.

There are many different brands of XO sauce available (including at Uwajimaya!) but you can also make it at home too.

If you do make it yourself, emphasize the quality of ingredients and cook them in stages according to their cooking times. Otherwise it’s easy to end up with some ingredients overcooked, some underdone, and the flavor ratios off. If you’re up for the task though, you’ll find all the necessary ingredients at Uwajimaya in our grocery and produce departments.