XO Sauce Stir-Fried Turnip Cake: A Crispy Dim Sum Favourite

XO sauce is one of those Cantonese condiments that can transform a simple dish with just one spoonful. Originally associated with Hong Kong’s restaurant scene, it is made with intensely savoury ingredients such as dried scallops, dried shrimp, cured ham, garlic, shallots, oil and chilli, creating a rich sauce with layers of umami and gentle heat. Despite its name, XO sauce is not made with XO cognac; the name reflects the luxurious character traditionally associated with the condiment.

Its flavour is bold and complex: salty, savoury, slightly sweet, aromatic and pleasantly spicy. The dried seafood gives it a deep, concentrated umami taste, while the fried garlic, shallots and chilli add fragrance and warmth. Because of this, XO sauce works beautifully with rice, noodles, vegetables, seafood and stir-fried dishes.

In this recipe, we’re pairing it with golden, crispy turnip cake, also known as 蘿蔔糕 or loh bak goh. The turnip cake is pan-fried first so the outside develops a delicious crisp edge while the centre stays soft and chewy. It is then tossed with XO sauce, fresh chilli, garlic and spring onion for extra fragrance.

Bean sprouts bring a fresh crunch that balances the richness of the sauce, while the spring onion adds a clean, savoury finish. Adding both ingredients towards the end keeps them bright and prevents the stir-fry from becoming watery.

This is a simple but flavour-packed way to enjoy turnip cake. If you enjoy dim sum favourites with a spicy, savoury twist, this XO sauce stir-fried turnip cake is a great recipe to try.