Using a sharp knife or pair of scissors, cut through the soft underside of the crayfish tails and butterfly the shell to expose the flesh. Season with Pink Salt and Seafood Grinder.

Heat an ovenproof pan with a splash of oil and sear both the tails and the lime halves, flesh side down, until golden and caramelized.

Turn the tails over and place the pan under a hot grill until the tails are pink and just cooked through. Using a fork, remove the tails from the shells.

To make the dressing, gently warm the vinegar, sugar and a few grinds of salt in a small saucepan until the sugar dissolves. Remove from the heat and add the garlic, ginger, chilli and sesame oil. Allow to cool then add the zest and juice of the lime.

In your serving bowl or dish, combine the Asian greens, chives, coriander, mango and shallots and place the crayfish tails on the salad greens. Generously drizzle with dressing, toss to coat and serve with caramelized lime.

Tips: To soften limes and make them easier to squeeze you can microwave them for a few seconds.

Use vegetable oil instead of olive oil to sear the crayfish tails as it can take a higher heat without smoking and won’t interfere with the Asian flavours.