Recipes

Bean Kerabu

On Sunday, I happened to be on ABC 702 with Simon Marnie talking about seasonal produce. One of my favourite spring vegetables are broadbeans, of which this is a very easy recipe to try out at home.

Ingredients:

1/2kg broad beans, double peeled

250g wing beans, blanched and cut on the cross 1/2cm wide

250g young green beans, lightly blanched, cut into 5cm lengths

2 eschallots, peeled, thinly sliced

1 tsp blachan, roasted at 180 degrees in foil until it becomes fragrant

1 tsp lime juce (Kalamansis are recommended)

2 x red chillis, seeds removed if you desire less heat

Vietnamese mint or Thai basil to garnish

Method:

Pound the blachan, lime juice and chillis together to make a dressing.

Once combined, taste it - you might want to add some palm or raw sugar, salt and white pepper to season to your taste.

Toss together the eschallots and beans in the dressing and garnish with Vietnamese mint or Thai basil.