STIR-FRIED SHRIMP WITH XO SAUCE
Make and share this Stir-Fried Shrimp With Xo Sauce recipe from Food.com.
Provided by English_Rose
Categories Peppers
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the XO sauce: heat half of the oil in a wok or saucepan set over a very low heat. Add the chopped garlic, followed by the shallot and lemon grass. Poach everything in the oil for 5-10 minutes stirring often.
- Add the remaining oil to the pan and stir in the dried shrimps, ham, and chili flakes.
- Continue frying over a low heat until the seafood takes on a golden hue and the ham becomes crisp.
- Remove the pan from the heat and leave to cool. Transfer everything to a large glass jar secured with a lid. Leave everything to steep for a minimum of 2-3 hours.
- This sauce improves with age and is best left to steep for a couple of weeks in the fridge or a cool place. A little goes a long way - use this sauce as a perky seasoning for stir-fries, noodles and rice dishes.
- For the stir-fry: heat the rinsed wok over a high heat and add the sesame oil.
- Tip in the snow peas and peppers and stir-fry for a minute before removing from the pan.
- Add the shrimp, sugar and white pepper and continue frying for 2-3 minutes.
- Return the peppers and sugar snaps to the pan and stir in enough XO sauce to give a spicy kick - you'll probably only need a tablespoon or so. The rest of the sauce can be used for other South East Asian dishes.
- Combine the cornstarch with 2 tbs water and add to the pan, stirring all the time. This will bring all the juices together. Serve straight away with rice or noodles.
Nutrition Facts : Calories 410.6, Fat 28.7, SaturatedFat 5, Cholesterol 234.7, Sodium 281, Carbohydrate 11.4, Fiber 2.7, Sugar 3.5, Protein 27.5
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- Measure out your dried shrimp and scallops into two separate large bowls. Add 1 tablespoon of Shaoxing wine to each bowl, and pour enough boiling water over the top to submerge the seafood. Soak the shrimp for one hour. Soak the scallops for at least 2 hours (up to 6 hours).
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