This recipe first appeared in Food magazine.
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Ingredients
Thai-style dressing
Method
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.
Note
- 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.