The easiest way for me to use XO sauce is to use it to cook with stir fried vegetables.
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Has anyone tried this XO sauce with sakura shrimps? Its created in partnership with the exec chef Tam Kwok Fung čåé of Wing Lei Palace ę°øå©å®® inside Wynn in Macau. The chef was at Jade Dragon Palace č½ēč» last year.
$15 for 80g.
I was surprised to see an XO sauce with sakura shrimp on an end cap at Marina the other day, was this it? Didnāt purchase, as we just brought back a jar from Hong Kong.
Some excellent XO sauce at a recent banquet, the sauce was pretty much all Conpoy. My wife was raving about it so much that she was gifted a jar. Not a fan of XO sauce myself, but will try to learn to use it more and appreciate it.
My dad loves XO sauce - eats it as an accompaniment with anything!
Iāve bought the LKK, which ran about $20 in Ctown I think, but then a much cheaper brand showed up - Amoy? I have to ask him what he thought of it, I bought a jar to try.
Iād love to find a high quality version for him.
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Yes, endcap at Marina. Do you happen to know how much the Lei Garden one costs? Whatās the size?
The Lei Garden jar should be 160g (shown in @Google_Gourmet 's link, he can verify it if his wife didnāt finish it already! 
).
Price in 2017 in HK.
Lei Yuen was the third place.
Iāve tried Wing Wah some years ago, quite good too.
https://etw.nextdigital.com.hk/article/3_16819031
This XO sauce added fish sauce - Devilās Mum XO sauce é鬼åŖ½åŖXOé¬.
https://etw.nextdigital.com.hk/article/3_58180532
Yep, 160g. Havenāt opened the carton yet. Weāre really not XO sauce people. Probably serve to our guests at our next appropriately themed dinner.
Our jar was gifted, so we donāt know the actual price. She thinks its around HKD$120, ~ USD$15.
Our local stores here used to only carry the Lee Kum Kee but Iāve started to see variations pop up. I havenāt tried them though. I have made my own once, and was quite pleased with the results. I used bacon rather than a country ham or jinhua ham as one of the ingredients, since it is difficult to source where I am. Didnāt have an overwhelming bacon taste at all. If you donāt readily have conpoy or dried shrimp lying around, it might be hard to make your own, unless you can find a good source for them. I find itās those two ingredients (and of course the right balance of heat) that really makes a difference. The one plus for me of making my own vs store bought is that mine is less oily and more saucy/crumbly goodness. I dislike when you start to get mid-way or less through a jar, and youāre finding itās more oil than the good stuff left. 
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Agree. Conpoy and dried shrimp are the two more important ingredients.
I came across this today and thought it might be of interest, especially for anyone who avoids meat:
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Thanks! My veggie son will be happy.
Saw at San Francisco Chinatown CNY street fair. Made in Hong Kong. 2 for $7.
Four types on sale, only two kinds showed up clearly.
As an aside. My brother in lawās family in Arkansas loved the Macao snacks we brought back from our recent trip. Bought some more today from the SF fair at just about the same price, sans airfare. 
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I remember I was literally eating the xo sauce by itself at Ming Court a few years ago. Suffice to say that I am the XO sauce type LOL
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Youāre welcome! I might try it myself. I have a stash of dried peppers that Iāll probably die before I use up. Might as well speed the process (using them up, not dying).
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Thatās excellent that they sell those Choi Heong Yuen baked goods at a good price. We usually bring some back when we go.
Sam Sifton just posted a recipe for XO sauce in the New York Times:
https://cooking.nytimes.com/recipes/1020182-xo-sauce
Looks interesting. Great to know that one can keep that for 1 month in the fridge.
- 2 ounces bacon, minced
Maybe Chinese sausage is better?
Most likely.
or maybe Chinese cured ham (or any cured ham)
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You think the bacon in the recipe was lap yuk, Chinese cured pork belly? Thatād be very similar to lap cheong.
