Octopus XO
A proper XO-style condiment built around octopus trimmings, layered with dried shrimp, dried scallop, and cured ham for real depth — sweet, savoury, umami, and slow heat all stacked together. Batches well and holds for weeks.
INGREDIENTS
100g Octopus Trimmings
30g dried shrimp
METHOD
1. Prep the proteins
Pat the octopus trimmings
2. Render the cured ham
Heat the neutral oil
CHEF’S NOTES
If conpoy is hard to source, extra dried shrimp will get you close, though the flavour will be slightly flatter.
RECIPES