《XO醬豉油皇炒腸粉》做法｜保哥教你酒樓級大火鍋氣秘訣｜黃亞保師傅食譜

Hello everyone! I'm Chef Paul Wong, and today I'm teaching you how to make a classic dim sum favorite - Wok-Fried Shrimp Rice Rolls with XO Sauce! This aromatic dish is packed with "wok hei" (breath of the wok) and is a must-order at any Cantonese restaurant. Why is this dish so popular? • Fresh rice rolls pan-fried to perfection - soft yet fragrant • Premium XO sauce loaded with dried scallops & Jinhua ham • High-heat stir-frying creates incredible wok aroma • Beautiful presentation with amazing flavors Chef's Secret Tips: • Use fresh rice rolls - they should be soft and translucent • Cook on high heat throughout to maintain wok hei • Add XO sauce last to prevent burning the scallops • Control portions - half pound serves 4-6 people perfectly Main Ingredients: Shrimp rice rolls, XO sauce, chives, yellow chives, bean sprouts, onions Cooking Time: About 15 minutes Serves: 4-6 people Want to learn more authentic Cantonese cuisine? Subscribe to Chef Paul Wong's Cooking Studio for weekly recipe updates! #XOSauce #RiceRolls #DimSum #ChineseStreetFood #WokHei #CantoneseCuisine #ChefPaulWong #ChineseCooking