Established in 1932, Pat Chun (八珍), meaning “eight delicious dishes worthy of the emperor,” is an operation that's been passed down through three generations.Pat Chun is well-known in Hong Kong and Singapore for their naturally fermented, pickled and cooked foods from traditional recipes.
Ingredients:Canola Oil, Garlic (Contains Naturally Formed Sulphites), Chilli, Dried Scallops, Shallot, Dried Prawn (Crustacean), Ginger, Sugar, Rice Wine, Salt, Shrimp Roe (Crustacean Product)
Pat Chun's XO Sauce is distinguished from the rest by its emphasis on the finest ingredients: Japanese scallops, dried shrimps and natural spices. The real secret manifests itself in controlling the cooking process to get just the right level of caramelisation– bringing out flavours of the ingredients while preserving the delicate texture of scallops.
This XO sauce isgreat for stir-frying with shellfish or even as a topping for rice and porridge.
FAQs
I put XO sauce in everything. It's great in stir-fries and soups, it elevates noodle dishes, it's great with eggs, I love it through fried rice and I even use it on plain steamed rice for a salty, umami hit. It works great with steamed fish and adds an edge to dumpling dipping sauces.
Is XO sauce nice? ›
What Does It Taste Like? XO sauce is full of flavor, mainly due to the concentrated taste of the dried seafood. It offers some spice along with the rich taste of umami and is an amalgamation of flavors, including sweet, smoky, and salty. This is a condiment that will dominate a dish with its intense taste.
What is Taiwanese XO sauce? ›
Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly-chopped dried seafood, including dried scallops (conpoy), fish and shrimp, which are cooked with chilli peppers, onions and garlic. This dried seafood-based sauce resembles the Fujianese shacha sauce.
Do you need to refrigerate XO sauce? ›
Make-Ahead and Storage. XO sauce can be refrigerated in an airtight container for up to one month. For storing, make sure to keep the solids in the sauce submerged in the oil, so that they don't dry out.
What food pairs well with XO sauce? ›
The usage of XO sauce is limitless. It goes well with fresh scallop, squid and prawn in a stir-fry, the quintessential style of Cantonese cooking. It can even be stir-fried with rice noodle rolls or rice noodles with sliced beef. Many people would also serve it as a dipping sauce for hot pot.
Is XO sauce unhealthy? ›
Mineral-wise, Xo Sauce is a potent source of Sodium, with 2124.0mg per 100g. Additionally, it offers Potassium, Magnesium, and Calcium, which are vital for heart function, muscle contractions, and bone health respectively.
Why is XO sauce called XO? ›
The “XO”, which stands for “extra old” in the fancy-brandy trade, seems to have been appropriated to signify (or justify) the cost. In essence it's a coarse, oily chilli sauce, enriched and textured by shredded dried seafood.
How spicy is XO sauce? ›
Chilli is another star of XO, although the sauce is not supposed to be unbearably spicy. Rather, the dried and fresh chillies should add a smokiness and zing, elevating the other ingredients, rather than overpowering them. “XO is primarily supposed to be aromatic, rather than in-your-face hot,” Frank says.
Does XO sauce taste like fish? ›
XO sauce is made from a variety of dried seafood (like and scallops and shrimp and stuff) mixed with chilis. It's got a seafoody flavor with heat and is chunky in texture.
Is XO sauce supposed to be spicy? ›
Chilli is another star of XO, although the sauce is not supposed to be unbearably spicy. Rather, the dried and fresh chillies should add a smokiness and zing, elevating the other ingredients, rather than overpowering them. “XO is primarily supposed to be aromatic, rather than in-your-face hot,” Frank says.
SIGNATURE VIETNAMESE SATE XO SAUCE. A combination of Fresh Ground Lemongrass, Garlic, Onion, Dried Chilies Flakes, Ground Chili, Salt, Sugar, Dried Shrimp & Annatto Seed Oil. A sauce that is loaded with big & bold southeast Asian.
