Hello! So... for those who don't know, XO sauce is a spicy, savory/umami, seafood-based Cantonese sauce from Hong Kong.
Typical ingredients include dried scallops and shrimp, jinhua ham, red chili pepper, garlic, and canola oil. Of course, like all of these things, there are different recipes and techniques. The one that's piqued my interest in the sauce is this recipe from Serious Eats:
It of course includes the shrimp, scallops, and ham.
So here's my question... how can a version of this sauce be made kosher? I know pollack is usually used as a kosher substitute for crab, but can it be used the same way here? What about anchovies? And what about the ham? Is there a super fatty cut of beef that might work, instead? And then how do you tweak the flavor to get that flavor the original ingredients bring? MSG? Worcestershire? More soy sauce? Something else?
What do y'all think?
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