Spicy stir-fry prawns with scallops and XO sauce recipe

Neil Perry
Neil Perry's spicy stir fried prawns and scallops with garlic stems, spring onions and snow peas.
Neil Perry's spicy stir fried prawns and scallops with garlic stems, spring onions and snow peas. Photo: William Meppem

You can cheat and buy XO if you wish, but I promise if you make it, you will be addicted.


2 tbsp peanut oil

120g green prawns, peeled and deveined, tails left on

120g scallops

100g garlic stems, cut into 4cm lengths

2 spring onions, cut into 4cm lengths

100g snow peas

1 tbsp Shaoxing cooking wine

¼ cup chicken stock

1 tbsp light soy sauce, approx.

steamed rice, to serve

DIY XO sauce (makes 200ml)

2 tsp dried scallops (conpoy)

1 tbsp dried shrimps

100g fresh long red chillies, deseeded and chopped

2 tbsp ginger, chopped

5 cloves garlic, chopped

²/³ cup vegetable oil

3 tsp sea salt

3 tsp castor sugar

* Check bottled ingredients and stock are gluten-free if required


1. For the XO, soak scallops and shrimps in warm water for 2 hours, until softened. Drain, place in a food processor with remaining ingredients and blend. Place mixture in a saucepan over very low heat and cook, stirring occasionally, until the raw garlic flavour is gone and the sauce turns a deep red colour (about 45-60 minutes).

2. For stir-fry, Place a wok over high heat. When it is smoking hot, drizzle in half of the peanut oil and quickly stir-fry the prawns until lightly browned. Remove and set aside.Repeat with the scallops.

3. Add the remaining peanut oil to the wok and stir-fry the garlic stems, spring onions and snow peas for about a minute.

4. Add Shaoxing, then 3 tbsp of XO. Stir through and add chicken stock to create a sauce.

5. Return seafood to the sauce, add soy sauce and stir through. Remove from heat and check seasoning.

6. Serve immediately with steamed rice.