Crayfish & Mango Salad
Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 6 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 2 fresh whole crayfish
- 1 mango
- 300grams spinach leaves
- 1 lebanese cucumber
- 1tablespoons rice wine vinegar
- 1teaspoons salt
- 2L water, for cooking crayfish
- 1tablespoons fresh lemon juice
- 2L water, cold
- 12 ice cubes (for ice bath)
Description
Enjoy summer with fresh WA crayfish
Instruction tip
Add avocado for a creamy texture or to make a mango dressing add mango to rice wine and vinegar and blend and pour over the top
Method
Step 1 of 7
In a large pot, fill with water & add teaspoon of salt. Bring to the boil.
Step 2 of 7
Once boiling, add your crayfish and boil for 10 minutes or until crays turn completely orange.
Step 3 of 7
Take crays out of pot once cooked and drop into an ice bath - this is a large bowl full of water and ice. (This stops the cooking process as over cooked crayfish is rubbery)
Step 4 of 7
Once cool, twist the tail and pull gently from the body.
Step 5 of 7
Cut cray in half down the belly, top to bottom, just off the centre, so you miss the digestive tract.
Step 6 of 7
Once apart pull out digestive tract and cut up crayfish. Put lemon juice, rice wine vinegar over cray and sit aside to absorb the flavours
Step 7 of 7
In a bowl add spinach leaves, cut up mango pieces and cucumber. Mix through crayfish and serve
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Disclaimer
Woolworths customer recipe: This is a bunch member recipe. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.