Lee Kum Kee is the most widely available XO sauce brand in UK Chinese supermarkets and larger Asian grocers, made from dried scallops, dried shrimp, chilli, and garlic. It’s a premium, savoury condiment rather than an everyday chilli sauce, so a small jar goes a long way stirred through noodles, rice, or seafood.
XO sauce is one of the more expensive jars in the Chinese pantry aisle, and it’s worth knowing what you’re paying for before you buy. This guide covers what goes into a good jar, what to check on the label, and how to use it once you have one.
What XO sauce is
XO sauce started in Hong Kong and is made from dried seafood, usually scallops and shrimp, cooked slowly with chilli, garlic, and shallots in oil. It’s intensely savoury with a background heat, closer to a seafood-based chilli crisp than a standard hot sauce. It’s used sparingly, spooned over rice, noodles, tofu, or steamed vegetables.
What to check before you buy
- Dried seafood content. Good XO sauce lists dried scallop and dried shrimp near the top of the ingredients. Cheaper versions cut back on seafood and add more oil and chilli to bulk it out.
- Oil level. XO sauce should have a layer of chilli oil on top with solid ingredients settled below. A jar that’s mostly oil with little else has less seafood in it.
- Heat level. XO sauce is meant to be savoury first and spicy second. If a jar markets itself mainly as “chilli sauce”, it may be a different product using the XO name loosely.
- Jar size. Since it’s used a spoonful at a time, a small jar suits most home cooks, and it keeps well in the fridge once opened.
Comparing common brands
| Brand | Style | Good for |
|---|---|---|
| Lee Kum Kee | Classic dried seafood XO sauce | Most home cooking, widely available |
| Smaller specialist producers | Often more scallop-forward | Those wanting a stronger seafood flavour |
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FAQ
Is XO sauce very spicy?
Not typically. It’s more savoury and umami-rich than hot, with a mild background heat rather than a strong chilli kick.
What can I use XO sauce on?
It works well spooned over steamed rice, stirred through noodles or fried rice, tossed with green vegetables, or added to a stir-fry near the end of cooking.
Why is XO sauce more expensive than other chilli sauces?
The dried scallops and shrimp used to make it cost more than the vegetables and chillies in a standard chilli sauce, which is reflected in the price.
Related reading
- What is oyster sauce? another savoury seafood-based condiment.
- Best chilli oil: which style to buy.
- Egg fried rice to stir a spoonful through.
