Poons - Wo Sauce

XO Sauce was invented in the 1980s in Hong Kong and is made from dried scallops, dried shrimp, Jinhua ham, chilli, shallots and garlic. Dried seafood and Jinhua ham are considered extremely luxurious and extravagant ingredients in Chinese cooking. The name alludes to the lofty and expensive status associated with XO cognac at the time. Dried scallops are not available in the UK now. Reworking this classic condiment to make it our own, Poons replaced Jinhua ham with Poon’s Wind Dried Bacon, which has been produced in the UK since 1970 to an old family recipe. Affectionately known as “Woooooh Sauce” in the kitchen and with the chefs who have used it, try it on buttered bagels, fried eggs, fried rice, plain rice, noodles, pizza and sausage rolls... "Packed with flavour... salt and sweet balance from the shrimps... delights in its sweet, salt, tangy, and warm balance” (Great Taste Awards)