Ginger and lemongrass marinated beans with crab and sticky rice

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)