Poon's London

1 Case of WO Sauce - 6 x 130g jars

Name: 1 Case of WO Sauce - 6 x 130g jars
Brand: Poon's London
SKU: PLS0004-6
Price: 43.35 GBP
Availability: InStock

Intense savoury flavour from salted shrimp and wind-dried bacon

£43.35

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Save 15% when buying a case!

Awarded Great Taste Awards 2 Stars by The Guild of Fine Foods in 2026.

"This is incredible...punchy, it's honestly amazing"

(John Torode, ITV)

"Packed with flavour... salt and sweet balance from the shrimps... delights in its sweet, salt, tangy, and warm balance”

(Great Taste Awards)

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.

We decided to rework this classic condiment to make it our own, using salted shrimp instead and replacing Jinhua ham with our own Poon’s Wind Dried Bacon which we have been producing since 1970 to an old family recipe.

We called it WO sauce because W is almost X - a bit corny but so am I. It has affectionately become known as “Woooooh Sauce” in the kitchen and with the chefs who have used it. I love it on buttered bagels, fried eggs, fried rice, plain rice, noodles, pizza and sausage rolls...

6 x 130g jars

How To Use

Dollop on: Noodles, rice, dumplings, dim sum, fried eggs, pizza, cream cheese bagels, cheese toasties, sausage rolls.

Stir into: pasta, sauces, stir-fries, stews, ragus, fried rice.

More Information

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 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.

We decided to rework this classic condiment to make it our own, using salted shrimp instead and replacing Jinhua ham with our own Poon’s Wind-Dried Bacon, which we have been producing since 1970 to an old family recipe.

We called it WO Sauce because W is almost X a bit corny, but so am I. It has affectionately become known as “Woooooh Sauce” in the kitchen and among the chefs who have used it.

I love it on buttered bagels, fried eggs, fried rice, plain rice, noodles, pizza and sausage rolls. We have a fab WO Sauce carbonara recipe made with our Chinese Wind-dried Bacon.

What People Say

“I love the WO… it has a depth and spice that is not overpowering and is a perfect match with shellfish.”
— Sat Bains

“A quite astonishing XO-style sauce… unapologetic in its flavour, yet everything sits in harmony.”
— Great Taste Awards 2026

Ingredients

Rapeseed Oil, Onion, Tomato, Shrimp (22%) (Shrimp [CRUSTACEAN], Salt, Sugar, Vinegar), Sugar, Garlic, Wind-Dried Bacon (4%) (Pork, Sugar, Pork Fat, Salt, Dark Soy Sauce [Water, Salt, SOYBEANS, WHEAT Flour, Colours: E150a, E150c, Flavour Enhancer: E621, Sugar, Stabiliser: E415], Rose Liqueur, Spices, Preservative: E250), Chilli Flakes, Taekyung Red Pepper Powder.

May contain sesame & sulphites