Snake beans are great for their texture and paired with fresh herbs this is a great way to enjoy them. This recipe is a spin on a Thai style salad. If you don’t have snake beans you can also use regular green beans.
- 200 g snake beans
- vegetable oil, for drizzling
- salt, to taste
- 1 cup mint leaves
- 1 cup coriander sprigs
- 1 cup Thai basil leaves
- 2 limes, juiced
- 50 ml rice malt syrup
- 10 g red chilli, seeded and finely chopped
- 20 g garlic cloves, finely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat a chargrill pan over high heat. Drizzle the grill with a little oil, then add the snake beans and a pinch of salt and cook lightly until bright green and slightly charred. Remove from the grill and cut into 5-cm pieces.
- For the dressing, place all the ingredients in a large bowl and stir to combine. Season with salt if necessary.
- Once cooked, add the hot snake beans to the dressing and toss to coat. Gently toss through the herbs and serve.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.