This is the latest take on the traditional XO sauce that we have put our little spin on. A recipe that originated in Hong Kong in the 1980s, it is a great all rounder, something that can jazz up beef, all seafoods or even turn that cheese toastie up a notch!
The combination of the jamon, the dried seafood and the fish sauce make this sauce very savoury and sweet at the same time, which helps lend it to our Cabernet Sauvignon. All of the ingredients in this dish are strong and full of flavours on their own, however it’s all about the balance, much like our Cabernet. By combining them in this way you get a beautifully balanced sauce, rich in umami and a great addition to any meat, seafood, pasta, rice or noodle dish.
250g of dried scallop, soaked in cold water overnight
250g dried shrimp, soaked in cold water overnight
400g jamon, finely diced
150g onion, finely diced
150g garlic, finely diced
180g fish sauce
1tsp chilli flakes
1tsp white pepper, ground
250g caster sugar
500g grapeseed oil
1. In a heavy based saucepan, sweat the jamon on a low heat until it starts to get crispy and the fat starts to render out.
2. Remove the jamon from the pan leaving the fat in the pan and add the onion. Sweat until translucent.
3. Add the garlic and cook for a few minutes but don’t let it get brown.
4. Add the fish sauce, chilli flakes and white pepper, sugar, and oil and turn to a very low simmer.
5. Using a food processor pulse the jamon until its in very small bits and add back to the pot.
6. Strain off the scallops and shrimps and pulse these in the food processor until small and stringy, and add to the pot.
7. Simmer for 30-45 minutes, remove from heat and cool.
Pictured above: Fish Sausage, XO, Ravigote Paired with Cabernet Sauvignon. Discover a mind-bending menu at Stranger Things this July for Cabin Fever - www.cabinfever.com.au