150g basmati rice
100g green beans
2 limes
1 tablespoon low-sodium soy sauce
1 clove of garlic
1 fresh red chilli
1 cm piece of ginger
extra virgin olive oil
1 carrot
2 spring onions
1 bunch of fresh coriander (15g)
1 bunch of fresh mint (15g)
olive oil
8 oz large raw peeled shrimp


1. Fill 2 small pots with salted water and bring to the boil on a high heat.
2. Once boiling, add the rice to one of them and simmer gently for 8 minutes, or until tender, then drain in a sieve (reserving a mugful of the cooking water) and allow to steam dry for a few minutes. Add the beans to the other pan and simmer for 4 minutes, then drain and leave to cool.
3. Finely grate the lime zest into a mixing bowl, squeeze in the juice, then stir in the soy sauce. Peel and crush the garlic, mashing it with the flat side of a chopping knife, then de-seed and finely chop the chilli. Peel the ginger, and finely grate it into the bowl, then add the chilli, garlic and 1 tablespoon of extra virgin olive oil. Mix well then put to one side.
4. Peel the carrot, discarding the skin, then keep peeling into long strips and place in the mixing bowl with the rice. Chop the beans into 3cm pieces and add to the mixing bowl with the rice and carrot.
5. Trim and finely slice the spring onions on the diagonal, then pick the coriander and mint leaves, roughly chopping half.
6. Heat 1 teaspoon of olive oil in a frying pan on a medium-high heat, add the shrimp and fry for 2 minutes on each side, or until cooked through.
7. Add half the chopped herbs to the rice bowl along with the spring onion and toss together well. Pour the lime and chilli dressing over the rice and toss everything together, adding a few splashes of the rice cooking water to loosen.
8. Divide between plates, top with the shrimp and scatter over the remaining herbs.