XO Chili Crisp

XO chili crisp is a beloved condiment originating from Hong Kong that has gained widespread popularity for its bold and complex flavors. This fiery concoction typically consists of a blend of dried seafood such as shrimp and scallops, combined with aromatic spices, garlic, and shallots, all simmered in oil until golden and crispy. The result is a flavorful chili oil infused with umami-rich seafood notes and a satisfying crunch from the crispy bits. XO chili crisp is prized for its versatility, adding a spicy kick and depth of flavor to a wide range of dishes, from noodles and stir-fries to dumplings and even pizza. Its addictive taste and textural appeal make it a must-have condiment for spice enthusiasts and culinary adventurers alike, elevating any meal with its unique blend of heat and savory goodness.

5 from 1 vote

XO Chili Crisp

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

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Ingredients 

• 2 cups neutral oil
• 2 large shallots
• 10 cloves garlic
• ¼ cup dried scallops
• ¼ cup dried shrimp
• 1¾ cups Chinese red chili flakes
• 3 tbsp Korean chili flakes (gochugaru)
• ¾ tbsp salt
• 1 tbsp sugar
• 1 tsp MSG
• 1 tbsp soy sauce
• 1 tbsp sesame seeds

Instructions 

• Start by pouring hot water over dried scallops and shrimp to rehydrate them. You want enough water to completely cover them all. Cover with a lid and set aside while you prepare the remaining steps.
  ¼ cup dried scallops, ¼ cup dried shrimp
• Using a mandolin, thinly slice your shallots and garlic.
  2 large shallots, 10 cloves garlic
• In a pot add 2 cups of oil.
  2 cups neutral oil
• Place thinly sliced shallots and garlic into the oil then turn the heat up to medium. Let this cook for 20-25 minutes while stirring until golden brown. Remove and set aside on a paper towel to cool.
• Into a heat proof metal bowl mix together your remaining ingredients.
  1¾ cups Chinese red chili flakes, 3 tbsp Korean chili flakes (gochugaru), ¾ tbsp salt, 1 tbsp sugar, 1 tsp MSG, 1 tbsp soy sauce, 1 tbsp sesame seeds
• Strain and pat dry your shrimp and scallops. Chop them up into smaller pieces.
  ¼ cup dried scallops, ¼ cup dried shrimp
• Add your chopped shrimp and scallops into the hot oil and keep over med-high heat for 5-10 minutes until browned and fragrant.
• Pour pot of oil including the fragrant shrimp and scallops into the heat proof bowl with remaining ingredients.
• Add crispy garlic and shallots we made early and mix well.
• Serve this with anything you like.

Additional Info

Course: Appetizer

Cuisine: Chinese