Ginger and lemongrass marinated beans with crab and sticky rice
- July 2014
- Serves 4
- Hands-on time 25 min, plus chilling
A perfect lunch recipe to enjoy outdoors, with beautiful refreshing crab and lemongrass – and vibrant seasonal beans.
- 3.1g (0.4g saturated)
- 12.5g (6.8g sugars)
- 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)
- 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).
- Once the beans are crunchy and have taken on the flavours of the marinade, cook the sticky rice according to the pack instructions.
- 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.
The marinated beans will also work well with fried scallops or grilled white fish.
Make the beans up to 5 hours ahead. Keep chilled, covered, and toss through the marinade every now and then.
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