This salad makes a delicious weeknight dinner. If you’d prefer a more substantial dish, serve it with a piece of grilled fish
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Other |
| Preparation | Easy |
| Calories | 91 |
| Fat | 3.7g |
| Saturates | 0.4g |
| Protein | 1.8g |
| Carbs | 15.4g |
| Sugars | 6.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSlice the chillies lengthways. Remove the seeds and finely chop. Finely chop the lime leaves. Juice the limes.
Finely grate the palm sugar. Dry toast the shrimp paste in a non-stick pan over a medium heat for approx. 2 minutes or until fragrant.
Combine all the dressing ingredients in a bowl and set aside.
Bring a pot of water to a boil.
Trim the tops of the beans. Blanch in the boiling water for 2 minutes then immediately shock in cold water to retain their colour and prevent further cooking.
Heat the oil in a wok or non-stick pan.
Finely grate in the garlic then add in the green beans and 2 tablespoons of the dressing. Stir fry for 2-3 minutes or until the beans are cooked and well coated.
Serve immediately.
