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XO SAUCE
This is a secret weapon of many chefs, classically made with dried scallops and shrimps along with Jinhua ham, garlic, shallots and chilli. It’s an umami cheerleader, adding pep to many dishes. We’ve seen it in XO duck meat egg fried rice at Hakkasan, on tuna with hazelnut cream and ponzu sauce at Fallow, tried the My Neighbours the Dumplings vegan version and Poon’s WO dish, an old family recipe, and eaten a version made with beef jus and katsuobushi (dried tuna flakes)
