XO Sauce
December 15th, 2005 :: noodleson
XO sauce popularity hits the Asian resturant scene first in Hong Kong’s pricier dinning estatblishment and was named after a popular brandy. It’s usually a combination of dried shrimp, dried scallops, garlic, and other seasonings. Its spicy flavor is used to enhance stir-fried meat, seafood, tofu and vegetable dishes. I remembered the flavor as a dipping sauce for Dim Sum, particularly for steamed Shrimp Dumpling (è¦é¤ƒ ha gao) wrapped in thin rice-flour skin.
Package example: Nissin - CQYD Bowl - XO Sauce Seafood
XO sauce popularity hits the Asian resturant scene first in Hong Kong’s pricier dinning estatblishment and was named after a popular brandy. It’s usually a combination of dried shrimp, dried scallops, garlic, and other seasonings. Its spicy flavor is used to enhance stir-fried meat, seafood, tofu and vegetable dishes. I remembered the flavor as a dipping sauce for Dim Sum, particularly for steamed Shrimp Dumpling (è¦é¤ƒ ha gao) wrapped in thin rice-flour skin.
Package example: Nissin - CQYD Bowl - XO Sauce Seafood
