Sablemill Red Xo

From a starred kitchen & national award winner

Ratio

VEG OIL 240TOMATO PASTE 20SHRIMP PASTE 10

Ingredients

VEG OIL240 ml
GINGER70 g
SHALLOT50 g
GARLIC40 g
SCALLION25 g
TOMATO PASTE20 ml
CHINESE CHILE FLAKES7 g
SHRIMP PASTE10 ml
DRIED SHRIMP113 g
SALAMI70 g
CORIANDER2.5 g
SICHUAN PEPPER2 g
ANISE SEED0.5 g
FENNEL POLLEN1 g

Method

This one needs stove heat — jar fill-lines aren’t the whole story yet.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Chinese-American / Cantonese diaspora chef of Michelin-starred Mister Jiu's in San Francisco; James Beard Best Chef: California 2022. Chinatown fine dining with California produce.

Originally published as Red XO Sauce.

Adapted from a recipe published by Brandon Jew in Mister Jiu's / Kitchn reprint.

FAQ

Can this go in a shake jar?+

This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.

What do the quantities mean?+

Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.

Where did this recipe come from?+

Adapted from Mister Jiu's / Kitchn reprint (published as “Red XO Sauce”). Full citation lives in Provenance.