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Mama Liu's Spicy XO Sauce is packed with umami rich dried shrimp and squid. This Xinjiang take on the traditional Cantonese condiment is used on grilled seafood, tossed with fried rice and noodles or drizzled over cold silken tofu. We suggest stir frying vegetables like charred green beans, broccolini and chinese broccoli and serve with runny eggs and a steaming bowl of rice.
The Xinjiang province (home to the Uyghurs) borders Mongolia, Russia, India and all the Stans and was the link on the Silk Road between Asia and the Middle East. It's cuisine is a marriage of these cultures - Chinese dumplings, hand pulled noodles, roasted meat skewers and flat breads.
Weight | 190g
Origin | Sydney, Australia
Ingredients: Vegetable oil, Sichuan chilli flakes(14%), garlic, oyster sauce (contains mollusc, wheat), dried shrimp, dried squid, salt, sugar and toasted sesame.
