A perfect lunch recipe to enjoy outdoors, with beautiful refreshing crab and lemongrass – and vibrant seasonal beans.
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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)
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Method
- 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.
Nutrition
- 141kcals Calories
- 3.1g (0.4g saturated) Fat
- 15.2g Protein
- 12.5g (6.8g sugars) Carbs
- 3.1g Fibre
- 2.2g Salt
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