Chargrilled beans with XO sauce

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Chargrilled beans with XO sauce

Ingredient Notes

XO sauce:

XO sauce is a premium Cantonese condiment made from dried shrimp, dried scallop, chilli, garlic and cured ham. It’s intensely savoury, mildly spicy and has a concentrated umami depth that comes from the dried seafood. You’ll find it in the Asian aisle at most supermarkets or at any Asian grocery store.

Green beans:

Use the freshest beans you can find. They should snap cleanly when bent, not flex and bend. Trim just the stem ends. The tail end is fine to leave on. After blanching, pat them completely dry before tossing in oil. Any moisture left on the surface will create steam rather than char when they hit the hot pan, and you’ll lose the blistered texture entirely.

Sliced almonds:

The almonds add a crunchy, nutty contrast to the soft-charred beans and rich XO sauce. Toast them in a dry pan over medium heat until golden, about 2 minutes. Watch them closely as they go from golden to burnt quickly. If you need a nut-free option, crispy fried shallots work well as a substitute and give a similar texture hit.

Ingredients

500g green beans, trimmed
1 tbsp olive oil
sea salt, to season
2 tbsp XO sauce
¼ cup sliced almonds

Equipment

Chopping board
Chef’s knife
Large saucepan
Shallow bowl
Colander
Tongs
BBQ flat plate or heavy-based frying pan
Small saucepan

Directions

Toast almonds in a dry pan over medium heat until golden, about 2 minutes. Set aside.
Blanch beans in boiling water for 1 minute, then drain and refresh in iced water.
Pat beans dry with a paper towel, then toss with oil in a shallow bowl until well coated, season with salt.
Heat a BBQ flat plate or a heavy based frying pan over high heat.
Cook beans for 2-3 minutes, turning, until charred all over. Set aside.
Heat XO sauce in a small pan until warmed, then add beans and toss until well combined.
Serve sprinkled with almonds.

Notes

Chef Tips

Get the pan searingly hot

Charring requires real, sustained high heat. If the pan isn’t hot enough, the beans will steam and go limp rather than blister. Preheat the BBQ flat plate or pan for at least 2 minutes before the beans go on. You should hear a hard sizzle the moment they hit the surface. Don’t crowd the pan. Cook in a single layer so the heat stays consistent.

Pat the beans completely dry

After blanching and refreshing in iced water, the beans need to be properly dried before they go into the oil. Surface moisture turns to steam when it hits a hot pan, which prevents charring and makes the beans go soft. Spread them on a clean tea towel or paper towel and press firmly. Even a minute of proper drying makes a noticeable difference to the final texture.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a hot pan to revive some of the char. Add the almonds fresh when serving rather than storing them on top, as they will go soft in the fridge. This dish does not freeze well.

FAQs

Can I make it without XO sauce?

You can swap it for chilli crisp or a mix of soy sauce, garlic and a bit of chilli oil but it won’t have quite the same kick or depth.

Do I have to blanch the beans first?

Blanching keeps the beans bright and helps them cook evenly. You can skip it if you're in a rush, but they'll be a bit firmer and take a little longer on the grill.

Can I use a grill pan instead of a BBQ?

Yep, just get it nice and hot so you still get a good char on the beans.

Are there nut-free alternatives to the almonds?

You can leave them out or swap in something crunchy like toasted sunflower seeds or crispy shallots.

Chargrilled beans with XO sauce

Chargrilled beans with XO sauce

Ingredient Notes

Ingredients

Equipment

Directions

Notes