Crayfish salad

by Tony Astle | Cuisine issue #76
Serves: 6.

3 large crayfish tails
Chinese long beans
18 okra
6 small bok choy
3 red capsicums
olive oil
2 medium eggplants
garlic flakes
sea salt
freshly ground black pepper
3 large tomatoes
5 teaspoons toasted sesame seeds

To prepare the vegetables
Trim the long beans and blanch in salted boiling water, then drop into iced water. Do the same with the okra and bok choy. Grill the capsicums until charred on all sides. Place in a plastic bag and leave for 30 minutes. Cut in half to remove the seeds and skin. Set aside.

Lightly oil a baking tray and lie the sliced eggplant on top. Drizzle with olive oil, sprinkle with garlic flakes and salt and pepper. Bake in a hot oven until brown. Remove and set aside. Slice the tomatoes and set aside.

To prepare the crayfish
Cut the crayfish tails in half lengthways and grill until just cooked. Keep warm while you make the salad.

To serve
Arrange the vegetables in a serving bowl then place the crayfish tails amongst the salad. Sprinkle with toasted sesame seeds then pour over the salad dressing.

Crayfish salad dressing
3 tablespoons sesame oil
3 tablespoons grapeseed oil
4 teaspoons light soy sauce
juice 1 lemon
3 small chillies, finely chopped, no seeds
2 small cloves garlic, finely chopped
1 teaspoon pickled ginger, finely chopped

Put all ingredients into a bottle and shake well before serving.

Chef’s note - To make this Crayfish Salad even more exotic, very thin slices of paua can be added. To cook the paua, scrub and clean well. Sprinkle with a little salt and pepper, then seal in a lightly oiled hot pan. Place in oven at 150°C until warmed through. Remove and slice very thinly. (Do not overcook.)


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