$14.00GST-free
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XO sauce made in Australia with Australian wild-caught abalone. XO is the luxury condiment of Cantonese cooking — dried seafood, chilli, garlic and shallot, cooked slowly in oil until everything concentrates and the whole thing turns savoury in a way no single ingredient is on its own.
Dried abalone is what lifts this above a standard XO. Drying concentrates the flavour rather than preserving it, and the result is deeper and rounder than the dried scallop and shrimp that usually carry the sauce alone.
It is not a cooking sauce to pour over something. It is a seasoning: a spoonful at the end, or a spoonful straight onto rice.
Why Choose It?
How To Use It:
The One Rule:
Add it at the end. XO burns easily, and burnt XO tastes bitter — stir it through off the heat rather than frying it.
Storage:
Refrigerate after opening and use a clean, dry spoon every time. Keep the oil covering the solids.
Allergen:
Contains molluscs, crustacean and soy.
The jar that makes a plain bowl of rice worth sitting down for. Order now.
澳洲制造的 XO 酱，选用 澳洲本地野生捕捞鲍鱼。XO 酱是粤菜里的奢侈调味料 — 干货海味、辣椒、蒜与干葱，以油慢火炒到风味全部浓缩，最后那股鲜香，是任何单一材料都做不出来的。
让这一罐高出一般 XO 酱的，是干鲍。干燥不是为了保存，而是为了浓缩风味，因此成品比一般只靠干贝与虾米撑起来的 XO 酱更深、更圆。
它不是拿来整瓶淋上去的烹调酱，而是调味料：起锅前一勺，或者直接挖一勺拌白饭。
为什么选择它？
使用方式：
唯一的诀窍：
请最后才放。XO 酱容易焦，而焦掉的 XO 会发苦 — 离火拌入，别下锅爆。
保存方式：
开封后请冷藏，每次务必使用干净干燥的汤匙。请保持油面盖过固形物。
过敏原提示：
含软体动物、甲壳类、大豆。
让一碗白饭值得坐下来好好吃的那一罐。立即订购。
