Lee Kum Kee XO Sauce Extra Hot, 7.8 oz — Chunky Seafood Umami & Spicy Chili Finish

Lee Kum Kee XO Sauce Extra Hot is a premium, all-purpose spicy condiment made from dried scallops, dried shrimp, red chili peppers, and aromatic spices to boost savory dishes.

This jarred XO sauce blends concentrated seafood umami with red chili heat for a bold finishing sauce, stir-fry booster, or dipping accompaniment. Crafted from dehydrated scallops and shrimp, plus chili and savory seasonings, it adds layered flavor and texture to both Chinese classics and contemporary recipes. The extra hot version gives an assertive spice kick while preserving the complex seafood and aromatics that define XO sauce.

How will Lee Kum Kee XO Sauce Extra Hot change my weekday cooking?

It shortens prep time and deepens flavor: a spoonful transforms simple ingredients into rich, restaurant-style plates. Use it as a quick stir-fry base, a glaze for roasted proteins, or a finishing drizzle for noodles and vegetables.

• Add 1–2 teaspoons to a stir-fry for immediate savory depth and heat.
• Brush on chicken, pork, or tofu before roasting for a caramelized, umami glaze.
• Mix with oil for an instant noodle sauce that clings to pasta strands.

What are the main ingredients and flavor profile of this extra hot XO sauce?

The sauce combines concentrated dried scallop and shrimp for a rich seafood umami, complemented by red chili for heat and spices for aromatic complexity. The texture is chunky with visible bits of seafood and chili, offering both taste and mouthfeel.

• Dried scallops and dried shrimp provide deep, savory seafood notes.
• Crushed red chilies deliver the extra-hot spice level without masking umami.
• Spices and oil create a glossy, clingy sauce ideal for finishing dishes.

How should I use and store Lee Kum Kee XO Sauce Extra Hot?

Use it straight from the jar as a dip, fold it into cooked noodles or rice, or cook briefly with aromatics for a sauce base. After opening, refrigerate to preserve freshness and keep the jar sealed to maintain flavor and texture.

• Spoon directly onto dumplings or steamed vegetables as a bold dip.
• Stir into fried rice or noodles at the end of cooking for even coating.
• Refrigerate after opening; use within a recommended period on the label for best quality.

Will this XO sauce fit into diverse cuisines and recipes?

Yes—while rooted in Chinese culinary tradition, its concentrated umami and chili heat make it versatile in many global recipes. It pairs well with grilled proteins, roasted vegetables, pasta, and fusion bowls to add savory depth and spice balance.

• Enhances classic Cantonese stir-fries and seafood dishes.
• Adds complexity to Western comfort foods like mac and cheese or burgers.
• Works as a bold component in fusion tacos, marinades, and dressings.

Who is this for? Lee Kum Kee XO Sauce Extra Hot is for home cooks and food lovers who want a concentrated, seafood-forward umami boost with a noticeable chili bite. It suits people who enjoy bold, textured condiments to elevate noodles, rice, grilled proteins, and shared appetizers—especially those who prefer pronounced heat and layered savory flavor. This 7.8-ounce jar offers enough for repeated uses, from quick weeknight upgrades to experimental gourmet plates.

Ingredients

Soybean oil, dried shrimp, conpoy ( dried scallop ), chili pepper, water, shallot, chili pepper powder, flavoring ( from shrimp, contains soybean ) , dried garlic, sugar, salt, shrimp roe, spices, modified corn starch, oyster extractives, color added ( ammonia caramel / E150c ).