Recipes Blistered Green Beans with XO Sauce Be the first to rate & review! Green beans topped with a savory sauce. By Pim Techamuanvivit Updated on January 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Alanna Hale Total Time: 1 hrs 15 mins Yield: 4 (Makes 1 1/2 cups sauce) Pim Techamuanvivit makes her own version of the Hong Kong-style condiment XO sauce. The briny, funky flavors transform green beans. Ingredients 1/2 cup small dried shrimp (see Note) 1/3 cup dried scallops (see Note) 2 cups boiling water 1/4 cup diced country ham or prosciutto (1/2 ounce) 8 garlic cloves 1 medium shallot, coarsely chopped One 1/2-inch piece of fresh ginger, peeled and sliced 2 tablespoons soy sauce 1 1/2 teaspoons crushed red pepper 1 1/2 teaspoons sugar 1 1/4 cups rice bran, grapeseed or canola oil 1 pound green beans Salt Black pepper Lemon wedges, for serving Directions In a small bowl, cover the dried shrimp and scallops with the boiling water and let stand until softened, about 15 minutes. Drain well. In a mini food processor, combine the shrimp, scallops and ham with the garlic, shallot, ginger, soy sauce, crushed red pepper and sugar. Pulse until minced. Scrape the mixture into a small saucepan and stir in 1 cup of the oil. Bring to a boil over moderately high heat; reduce the heat to a simmer and cook until the solids are dark golden and fragrant, about 30 minutes. Remove the XO sauce from the heat and let cool to room temperature. Heat a large wok or skillet over high heat for 5 minutes. Drizzle in the remaining 1/4 cup of oil, add the green beans and cook for 2 to 3 minutes, tossing every 30 seconds; the beans are done when they're tender and blistered in spots. Drain off the oil. Stir in 1/4 cup of the XO sauce; toss until the beans are evenly coated. Season with salt and pepper and transfer to a platter. Serve with lemon wedges. Make Ahead The XO sauce can be refrigerated for up to 2 weeks. Notes Dried shrimp and dried scallops are both available at Asian markets. Rate it Print