Thai-style crayfish salad

What better way to enjoy succulent crays than in this tasty Thai-style crayfish salad? It's perfect for enjoying outdoors with a glass of crisp white wine

  • 20 mins preparation
  • Serves 4
  • Print
This recipe first appeared in Food magazine.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.


  • 1 cooked crayfish (approx 600-800g)
  • 1 Lebanese cucumber, cut into thin strips
  • 1 carrot, cut into thin strips
  • 50 gram snow peas, blanched and thinly sliced
  • 2 spring onions, chopped
  • 2 tablespoon mint leaves
  • 2 tablespoon coriander leaves
Thai-style dressing
  • 1-2 red chillies, finely chopped
  • 1 clove garlic, crushed
  • 2 tablespoon sugar
  • 2 tablespoon lemon or lime juice
  • 1 tablespoon rice vinegar
  • 1-2 tbsp fish sauce


  • 1
    To prepare the dressing, combine all the ingredients and set aside.
  • 2
    Twist the head off the crayfish and discard it. Cut open the soft shell of the tail and extract the flesh. Discard the intestinal tract, rinse off the “mustard” (see recipe tips) and pat the flesh dry. Cut the flesh into thin medallions.
  • 3
    Place the cucumber, carrot, snow peas and spring onions on a platter. Top the salad with the crayfish medallions, drizzle over the dressing and garnish with the mint and coriander leaves.


  • Serves 4-6 as an appetiser. - The “mustard” or tomalley is the crayfish’s liver. It is green in raw crayfish and turns an orangey-yellow when cooked. It is sometimes used to flavour sauces or mayonnaise.