Wok-Seared Black Tiger Gambas with Homemade XO Sauce
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This is a sophisticated Cantonese dish where sweet black tiger gambas meet a rich, savory homemade XO sauce. You'll butterfly the prawns for maximum sauce contact, sear them for a golden crust, then briefly braise them in the sauce until they're tender and glossy. It's a more accessible but equally luxurious alternative to lobster.
Recipe by Christophe Rammant
Christophe is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.
Cordon Bleu Paris alumni - Two star Michelin kitchen experience
Quick Info
Why Gambas and XO Sauce are a Perfect Match
Black tiger gambas offer a firm, meaty texture that stands up beautifully to the intense umami of XO sauce. Butterflying them not only looks professional but creates a 'pocket' that holds the sauce perfectly.
The two-stage cooking method—searing then braising—ensures the prawns get a flavorful exterior without becoming rubbery in the middle. The cornstarch slurry binds the sauce into a glaze that coats the prawns entirely.
Using gambas makes this high-end Cantonese technique more approachable for a weeknight luxury meal while still delivering the complex flavors of dried scallops and shrimp.
Estimated nutrition per serving
Estimated from ingredient weights, not lab-tested.
- Calories
- 570
- Protein
- 37g
- Fat
- 42g
- Carbohydrates
- 11g
Ingredients
Recipe yields 4 servings
For the XO Sauce
| Amount | Ingredient | Notes |
|---|---|---|
| 50 g | Dried Scallops (Conpoy) | soaked in water overnight, then shredded |
| 30 g | Dried Shrimp | soaked in water for 1 hour, then finely chopped |
| 40 g | Jinhua Ham or Prosciutto | finely minced |
| 20 g | Fresh Red Chilies | finely minced |
| 30 g | Shallots | finely minced |
| 12 g | Ginger | finely minced |
| 10 g | Garlic | finely minced |
| 100 g | Neutral oil | for sauce |
For the Gambas
| Amount | Ingredient | Notes |
|---|---|---|
| 500 g | Black Tiger Gambas (Butterflied) | peeled, deveined, and butterflied |
| 50 g | Neutral oil | for searing |
| 20 g | Scallions | whites and greens separated |
| 15 g | Shaoxing rice wine | for deglazing |
| 60 g | Chicken or seafood stock | low sodium |
Instructions
Make the XO Sauce
- 1
Fry the Dried Seafood
Heat 100g oil over low heat. Add scallops, shrimp, and ham. Fry for 10-15 minutes until golden and crispy.
- 2
Add Aromatics
Add chilies, shallots, half the garlic, and half the ginger. Cook 3-4 minutes until fragrant and oil is red.
Cook the Gambas
- 3
Butterfly and Dry
Butterfly the gambas by slicing down the back and pressing flat. Pat extremely dry with paper towels.
- 4
Sear and Braise
Sear gambas in hot oil for 1-2 minutes. Remove, sauté remaining aromatics, add 60g XO sauce, deglaze with wine and stock, then return gambas to glaze for 1 minute.
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