XO Sauce is a relative newcomer to Cantonese cooking, and it's a lot easier to make than you think. It was created in the 1980s to combine all the most prized ingredients from around China - hams from Jiangsu and Zhejiang, dried scallops and prawns from Fujian etc. Try it with stir-fried dishes or as an accompaniment to dumplings. The full recipe: http://adamliaw.com/recipe/homemade-xo-sauce/ More on Instagram: https://www.instagram.com/adamliaw/