Chef's Recipes

10 William St's dadinhos de tapioca with XO sauce

Recipe for Dadinhos de tapioca with XO sauce from 10 William St, Paddington, NSW

By Luke Burgess
  • 35 mins preparation
  • 1 hr 50 mins cooking (plus setting)
  • Serves 12
  • Print
Dadinhos de tapioca with XO sauce
"One serve of 10 William St's moreish fried tapioca with XO sauce is never enough for me. Would you please print the recipe so I can make the at home?" 
Pamela Aguirre, Surry Hills, NSW
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  • 450 ml milk
  • 125 gm haloumi, coarsely grated
  • 125 gm granulated tapioca (see note)
  • Vegetable oil, for deep frying
  • Very finely grated aged pecorino, to serve
XO sauce
  • 150 gm long red chillies (about 8), coursely chopped
  • 100 gm peeled garlic (about 20 cloves)
  • 50 gm dried scallops (see note)
  • 25 gm dried shrimp
  • 200 ml vegetable oil
  • 50 gm rindless smoked speck, finely diced
  • 25 gm caster sugar
  • 1¼ tbsp soy sauce


  • 1
    Line an 11cm x 15cm heatproof container with baking
    paper. Bring milk to just below a simmer in a small saucepan
    over medium-high heat. Combine haloumi and tapioca in
    a bowl, then pour into hot milk, stirring continuously to avoid
    lumps forming. Season to taste and stir until mixture starts
    to become firm (5-6 minutes). Pour into prepared container,
    smooth top, cover with plastic wrap, and refrigerate overnight
    to firm and chill completely.
  • 2
    Meanwhile, for XO sauce, process chillies and garlic in a food
    processor until finely chopped, but not puréed, then transfer
    to a bowl. Process scallops and shrimp until finely chopped
    and transfer to a separate bowl. Heat vegetable oil in a deep
    saucepan to 180C. Carefully spoon chilli mixture into the oil
    (be careful, hot oil will spit), and stir gently and continuously
    to prevent burning until oil starts to boil (1-2 minutes). Add
    scallop mixture and speck, reduce heat to very low so oil just
    simmers, and cook, stirring occasionally to prevent sauce
    catching on the bottom of the pan, until chilli seeds start
    to soften (1¼-1½ hours). Season with sugar and soy sauce, stir
    to combine, then set aside to cool (1 hour). Makes 1½ cups. XO
    sauce will keep refrigerated in an airtight container for a month.
  • 3
    Heat 6cm oil in a deep saucepan to 180C. Cut tapioca into
    12 cubes about 3.5cm square and deep-fry in batches, turning
    occasionally, until golden brown (3-4 minutes). Drain on paper
    towels, then serve topped with XO sauce to taste and finely
    grated pecorino.


Granulated tapioca is available from and South American delicatessens. Dried scallops and shrimp are available from Asian grocers.

  • Author: Luke Burgess