MOQ: 1 Box (5 Packs), 1 pack is equals to 5 servings
Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafoods, including scallops, dried fish and shrimp, and subsequently cooked with chili peppers, onions, and garlic. This dried seafood-based sauce bears similarity to the Fujianese Shacha sauce. Spring Moon, the Peninsula Hong Kong’s Chinese restaurant, is often credited with the invention of XO sauce, although others claim the sauce’s origin in the urban area of Kowloon.
Typical ingredients of XO sauce include dried scallop, red chili pepper, Jinhua ham, dried shrimp, garlic and canola oil. Some other recipes also call for salted cured fish and diced onion.
Put 2 pieces of noodle into 1000c.c. boiling water, cook for about 2 minutes and stir it well with chopsticks, drian away the water and mix the noodles with sauce sachet, ready to serve. Or put 2 pcs of noodles in a big microwave bowl, add 1000c.c. boiling water. Microwave on HIGH for about 2.5 minutes, take away and drain away the water, mix the noodles with shrimp-egg sauce sachet, ready to serve.
Shelf Life: 12 months