Seafood soup with XO sauce
Seafood soup with XO sauce

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, seafood soup with xo sauce. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Seafood soup with XO sauce Hey everyone, it's Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, seafood soup with xo sauce. For mine, I am going to make it a little bit tasty. Seafood soup with XO sauce is one of the most favored of recent trending meals on earth.

Seafood soup with XO sauce is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Seafood soup with XO sauce is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook seafood soup with xo sauce using 5 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Seafood soup with XO sauce:
  1. Take 1 pound mixed seafood, shrimp, squid, mussels, and octopus
  2. Make ready to taste salt
  3. Get 3.5 grams bonito flakes
  4. Take 1 tablespoons butter
  5. Take to taste XO sauce

The 'XO' comes from the same denotation assigned to cognac, "extra old", even though this sauce doesn't use cognac in the creation of it. It uses dried seafood such as scallops and shrimp, along with dried ham. XO Sauce is an iconic condiment hailing from Hong Kong, made from dried seafood (namely, dried shrimp and scallops, AKA "conpoy," salty Jinhua ham, shallots, garlic, chili, and oil. It may sound odd, but it is, in fact, epically delicious and an explosion of umami deliciousness that you'll want to slather on literally anything and.

Steps to make Seafood soup with XO sauce:
  1. Heat up the butter and add the seafood except octopus and bonito flakes. The seafood should make its own liquids. If not add a half a cup of water.
  2. Cut your octopus up. Remove the mouth/beak, if its there
  3. Add to soup
  4. Simmer 3 minutes till bubbling add bonito flakes the smokey aromas and flavoring adds so much to the soup
  5. Add the XO sauce to your tasting.
  6. Serve hot hope you enjoy the delicate taste of the ocean with a slight smokey flavor. I hope you enjoy!

XO Sauce is an iconic condiment hailing from Hong Kong, made from dried seafood (namely, dried shrimp and scallops, AKA "conpoy," salty Jinhua ham, shallots, garlic, chili, and oil. It may sound odd, but it is, in fact, epically delicious and an explosion of umami deliciousness that you'll want to slather on literally anything and. This dried seafood-based sauce resembles the Fujianese shacha sauce. Spring Moon, the Chinese restaurant of the Peninsula Hong Kong hotel, is often credited with the invention. Legend has it, a cook at the Peninsula Hotel in Kowloon developed the sauce and named it after the pricy drink-of-the-moment, XO cognac.

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