Go Back

Steamed Edmame with copy cat Xo Sauce


  • 2 slices prosciutto diced very fine
  • 1/3 c dried scallops soaked in warm water for a couple of hours, then strained and shredded fine
  • 1/3 c dried shrimp diced fine in the food pro
  • 1 tsp ground black pepper
  • 1 pound edamame
  • 1 tablespoon oyster sauce
  • Schimi togarashi to sprinkle over
  • 1 tablespoon minced garlic
  • ΒΌ cup minced red onions/shallots
  • 1 tablespoons sugar
  • 1 tsp red chile flakes
  • 2 - 3 tablespoons sesame oil


Make the Sauce

  1. Heat the sesame oil and pan fry the prosciutto, a little at a time until it crisps up.
  2. Scoop out from the oil and keep aside.
  3. Next fry the scallops, in batches and scoop out.
  4. Follow it by frying the shrimp, this will froth up, so be careful.
  5. Next fry in the onions and the garlic, until completely caramelized.
  6. Add in the sugar, chillie flakes. Switch off heat and mix everything except the Schimi Togarashi and the oyster sauce.

Make the Edmame

  1. Steam or boil the Edmame.
  2. Add to a wok or pan on high heat and stir in 2 tbs of the sauce, add oyster sauce and mix to coat evenly.
  3. Scoop out and serve hot, adding a dash of schimi togarashi on top

Recipe Notes

you may find it difficult to fry the ingredients in little oil, but it can be done on low heat and a lot of patience.

bottle up the rest of the sauce and keep in the fridge