XO sauce

XO醬

Flavor and role

A luxury Hong Kong sauce made by frying dried scallops, dried shrimp and ham with chilies in oil. Rich seafood savouriness with heat.

Typical dishes and uses

XO fried rice, stir-fried turnip cake (lo bak go), seafood stir-fries, tossed noodles

Substitutes

1 tbsp XO sauce = 1 tbsp chili oil + 1 tsp chopped dried shrimp + 1/2 tsp oyster sauce.

Storage

Unopened: 1 year at room temperature. Opened: refrigerate, keeping the solids covered with oil, for 1-2 months.

Main countries

HK

Updated 2026-10-10