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.
XO Chili Crisp
- 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
- 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.