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    Crab & coconut salad

    • Diabetic
    • Preparation time: 15 minutes

    Serves: 2


    200g pack trimmed fine green beans, halved
    1 tsp coconut oil
    1 tbsp mild curry paste
    ½ tsp ginger paste
    1 tsp honey
    4 shallots, finely sliced
    200g white crab meat
    90g pack coconut
    chunks, grated
    Juice of ½ lemon
    25g roasted peanuts, chopped 


    1. Blanch the green beans in boiling water for 4 minutes until al dente. Drain and refresh in a bowl of iced water.

    2. Put the coconut oil in a small frying pan and heat, then add the curry paste, ginger and honey, frying gently for 1-2 minutes. Add a splash of water to loosen and cook for a further 1-2 minutes.

    3. Remove the paste mixture from the pan and place in a bowl. Allow to cool a little, then stir in the beans and shallots, and coat well.

    4. Place the crab meat and fresh coconut in a large bowl, and sprinkle with the lemon juice. Place the bean mixture on top and toss gently.

    5. Serve sprinkled with the chopped peanuts. 

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