Xo Mix Recipe

Prepare proteins

Pat steak and chicken dry with paper towels. Cut steak into 1–1.5 cm strips or bite-sized pieces. Cut chicken breast into grill-ready strips or cubes about 1–1.5 cm thick. Pat shrimp dry and set aside for battering.

Make the batter: In a bowl whisk together flour, cornstarch, salt and black pepper. Slowly add cold sparkling water and whisk just until combined; batter should be slightly lumpy and airy. Keep batter chilled in the refrigerator for 5–10 minutes.

Heat oil: Pour neutral oil into a deep pan to a depth of about 5 cm and heat to 180°C (350°F). If you don't have a thermometer, test with a drop of batter — it should sizzle and float up immediately.

Batter and fry shrimp: Working in small batches, dip shrimp into the batter to coat, let excess drip off, and carefully lower into hot oil. Fry 2–3 minutes until the batter is crisp and pale golden. Remove with a slotted spoon and drain on a rack or paper towels. Keep warm in a low oven (90–100°C) if needed.

Marinate steak: In a bowl combine soy sauce, oyster sauce, sesame oil, minced garlic and black pepper. Add steak pieces, toss to coat, and let sit 15–30 minutes at room temperature or up to 2 hours in the fridge.

Cook steak: Heat a heavy skillet or grill pan over medium-high heat with a little oil. Sear steak pieces in a single layer (do not overcrowd) 2–3 minutes per side for medium-rare, or longer to desired doneness. Remove and let rest 3–5 minutes, then slice if necessary.

Marinate chicken: Mix olive oil, lemon juice, paprika, garlic powder and salt. Add chicken pieces and toss to coat. Marinate at least 15 minutes (or up to 2 hours).

Grill chicken: Preheat grill or grill pan to medium-high. Grill chicken pieces 3–4 minutes per side until internal temperature reaches 74°C (165°F) and juices run clear. Let rest 3 minutes and slice if desired.

Prepare fries: If using frozen fries, bake or fry according to package instructions until crisp. For fresh fries, cut potatoes, rinse, dry, and fry or bake until golden. For cheese fries: place hot fries on sheet or plate, sprinkle grated cheese over hot fries so it melts; optionally broil briefly to fully melt.

Prepare yellow rice: Reheat cooked yellow rice in a pan with a splash of water or steam until hot, fluff with fork.

Sauces: Warm satay sauce gently in a small saucepan or microwave until pourable. Keep salsa rosada chilled or at room temperature for serving.

Assemble XO Mix: On a large platter or individual plates arrange portions of battered shrimp, sliced steak and grilled chicken side by side. Add chosen sides (fries, yellow rice) and place sauce portions (salsa rosada, satay) in small bowls alongside.

Garnish and serve: Sprinkle sliced green onions and sesame seeds over the proteins. Serve with lime wedges for squeezing. Offer extra sauces and allow diners to mix flavors as they like (e.g., half-and-half fries, cheese fries).