Ginger and lemongrass marinated beans with crab and sticky rice

Ginger and lemongrass marinated beans with crab and sticky rice

A perfect lunch recipe to enjoy outdoors, with beautiful refreshing crab and lemongrass – and vibrant seasonal beans.

Ginger and lemongrass marinated beans with crab and sticky rice

  • Serves icon Serves 4
  • Time icon Hands-on time 25 min, plus chilling

A perfect lunch recipe to enjoy outdoors, with beautiful refreshing crab and lemongrass – and vibrant seasonal beans.

Nutrition: per serving

Calories
141kcals
Fat
3.1g (0.4g saturated)
Protein
15.2g
Carbohydrates
12.5g (6.8g sugars)
Fibre
3.1g
Salt
2.2g

Ingredients

  • 2 tbsp gluten-free tamari sauce
  • 3 tbsp fish sauce
  • 3 tbsp rice vinegar
  • 3 tbsp sake (from supermarkets and drinks shops, or online
  • Thumb-size piece fresh ginger
  • 1 red onion, very finely sliced
  • 1-2 red chillies, very finely sliced
  • Juice 2 limes
  • 1 tbsp palm sugar (from the world food section of supermarkets)
  • 2 lemongrass stalks, bashed and finely sliced
  • 2 fresh lime leaves (from Ocado, Sainsbury’s and online), shredded
  • 2 garlic cloves, crushed
  • 200g sugar snap peas, halved lengthways
  • 200g mangetout, halved lengthways
  • Thai sticky rice to serve
  • Large bunch fresh coriander, roughly chopped
  • 200g fresh white crabmeat (see our how-to video below)
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Combine all the ingredients, except the rice, coriander and crabmeat, in a large shallow bowl. Cover and chill for 1-2 hours, tossing every so often (see make ahead).
  2. Once the beans are crunchy and have taken on the flavours of the marinade, cook the sticky rice according to the pack instructions.
  3. Drain the beans, reserving the marinade, then toss through the coriander and crabmeat. Drizzle over the marinade to taste, then serve with the sticky rice.

Nutrition

Nutrition: per serving
Calories
141kcals
Fat
3.1g (0.4g saturated)
Protein
15.2g
Carbohydrates
12.5g (6.8g sugars)
Fibre
3.1g
Salt
2.2g

delicious. tips

  1. The marinated beans will also work well with fried scallops or grilled white fish.

  2. Make the beans up to 5 hours ahead. Keep chilled, covered, and toss through the marinade every now and then.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Crab

Easy crab risotto

This easy crab risotto recipe is fast enough for a...

Save recipe icon Save recipe icon Save recipe

Thai-style crab rice noodles

Crab rice noodles is a balanced Asian recipe that’s low...

Save recipe icon Save recipe icon Save recipe

Thai sticky rice with mango

This Thai sticky rice with mango recipe is deliciously sweet...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.