MTK Special XO Sauce

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Our Special XO Sauce is a rich, savoury condiment packed with bold umami flavour and a touch of heat from our signature Sate Chilli Oil. Combined with our Fried Shallots, Light Soy Sauce and Premium Oyster Sauce, this versatile sauce delivers the perfect balance of salty, spicy, smoky and seafood-inspired depth.

Use it to instantly elevate stir fries, fried rice, noodles, seafood dishes, dumplings, steamed vegetables, tofu, or grilled meats. It’s also delicious tossed through Asian greens, spooned over rice, stirred into noodle soups, or used as a flavour-packed finishing sauce.

Perfect for dishes like XO Seafood Fried Rice, Stir Fried Hokkien Noodles, Garlic Prawns, XO Pipis, Asian Mushrooms, or wok-fried Beef & Broccoli – a little goes a long way in creating restaurant-quality flavour at home.

Ingredients

160g (2 jars) Mrs Tran’s Kitchen Fried Shallots
2 tbsp Mrs Tran’s Kitchen Sate Chilli Oil
1 tbsp Mrs Tran’s Kitchen Premium Oyster Sauce
2 tsp Mrs Tran’s Kitchen Light Soy Sauce
1 Small onion, finely chopped
1 tbsp Minced garlic
1 tsp Sugar, or palm sugar
¼ tsp Pepper
50ml Neutral cooking oil

Optional:

1 tsp Sesame oil for aroma.
Omit Oyster sauce to make a vegan suitable version.
160g (2 jars) Mrs Tran’s Kitchen Fried Shallots
2 tbsp Mrs Tran’s Kitchen Sate Chilli Oil
1 tbsp Mrs Tran’s Kitchen Premium Oyster Sauce
2 tsp Mrs Tran’s Kitchen Light Soy Sauce
1 Small onion, finely chopped
1 tbsp Minced garlic
1 tsp Sugar, or palm sugar
¼ tsp Pepper
50ml Neutral cooking oil

Optional:

1 tsp Sesame oil for aroma.
Omit Oyster sauce to make a vegan suitable version.
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Cooking Instructions

Mix Sauce Base:

  1. In a bowl, combine MTK Sate Chilli Oil, Oyster Sauce, Soy Sauce and sugar.
  2. Stir well until sugar is dissolved.

Prepare Aromatics:

  1. In a fry pan, add 1 tbsp of oil and fry garlic and onions until golden and crisp.
  2. Add MTK Fried Shallots and cook for a few minutes on low heat.
  3. Add mixed sauces and gently stir to combine the ingredients. Cook for a further 5 minutes.
  4. Add sesame oil and pepper as desired.
  5. Adjust consistency with more oil if mixture is too dry.
  6. Let XO sauce cool before storing in a sterilised jar.

Texture & Flavour Notes:

  • XO Sauce should be chunky, oily and aromatic, not runny like a puree sauce. Balance is key:
  • Add more Chilli Oil → spicier & richer flavour
  • Add more Oyster Sauce → deeper umami
  • Add sugar → less sharp & rounded flavour


Storage & Serving Tips:

  • Store in a sterilised air-tight jar in the fridge. Keeps for approximately 2-3 weeks. Always use a clean spoon to scoop desired amount of sauce to avoid spoilage.
  • Drizzle over rice or noodles to add flavour.
  • Mix into stir-fries at the end of cooking
  • Use as a dipping sauce for dumplings or grilled meats.
  • Add a spoonful to soups to add depth or toss through cooked pasta for a fusion chilli oil pasta dish.