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Friday, 07 March 2014



yummy round-up!


I make a sort-of XO sauce.

I say sort-of because
i) I never really bothered to look up what an XO Sauce is supposed to have
ii) I start with a regular jar of off-the-shelf Chilli oil with bits in it.

What I do is toast off some dried shrimp and little dried scallops in a hot pan as you would spices. I bash the shrimps in the pestle and mortar and shred up the scallops then I fry off the mixture in some of the chilli oil from the jar before adding it back in and giving it a good stir.

I've been on a bit of a chilli mission recently and have some Facing Heaven chilli growing (hopefully) in the conservatory so maybe if I get a good crop, I can have a go at making something completely from scratch.

Jim Osaki

Thanks for the great pictures.

BTW, what was the price per pound of the King Clip?

Is Catalina Offshore open to the public?


THanks Kat!

Sounds pretty close to XO sauce to me Peter. I think the best thing I made with my batch of Ghost Chilies last year was the Louisiana style hot sauce.

Thanks for reading and taking the time out to comment Jim. The King Clip was $19.99/lb. Catalina is open to the public Mon - Sat 8am - 2pm.

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