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Crayfish Salad with Mango & Asian Greens

Crayfish Salad with Mango & Asian Greens

Servings: 2

Ingredients

4 crayfish tails
NOMU Pink Salt
NOMU Seafood & Fish Grinder
1 tbsp vegetable oil
1 whole lime, halved
200g Asian greens, like pakchoi, tatsoi and mizuna
1 handful fresh chives, roughly chopped
One small handful coriander
1 large mango, peeled and sliced
2 shallots, finely sliced

Dressing:
60ml rice wine vinegar
1 tbsp caster sugar
NOMU Sea Salt
¼ tsp crushed garlic
½ tsp grated ginger
1 fresh red chilli, seeds removed, finely sliced
A splash of sesame oil
Zest and juice of one fresh lime

Directions

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.

Ingredients

4 crayfish tails
NOMU Pink Salt
NOMU Seafood & Fish Grinder
1 tbsp vegetable oil
1 whole lime, halved
200g Asian greens, like pakchoi, tatsoi and mizuna
1 handful fresh chives, roughly chopped
One small handful coriander
1 large mango, peeled and sliced
2 shallots, finely sliced

Dressing:
60ml rice wine vinegar
1 tbsp caster sugar
NOMU Sea Salt
¼ tsp crushed garlic
½ tsp grated ginger
1 fresh red chilli, seeds removed, finely sliced
A splash of sesame oil
Zest and juice of one fresh lime

Directions

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.

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