Ingredients
1g cooked crayfish
2 ripe mangoes
150g snow peas
topped and tailed
1 lemon
juiced
1 cup whole-egg mayonnaise
1 tbsp lemon juice
Tabasco sauce
to taste
1 tbsp flat-leaf parsley
chopped
2 spring onions
finely chopped
Equipment
- 1 Knife
- 1 Cutting board
- 1 Steamer
- 1 Mixing bowl
- 1 Plates or glasses
Instructions
- To prepare the crayfish, cut the flesh from the head and tail into bite-size pieces and carefully pull out the leg meat.
- Cut the mango flesh into chunks and toss in the juice of 1 lemon.
- Steam the snow peas until just tender and still vivid green, then refresh under cold water.
- Slice the snow peas into matchsticks (julienne).
- To make the dressing, combine the whole-egg mayonnaise, 1 tablespoon lemon juice, Tabasco sauce, chopped parsley, and finely chopped spring onions.
- Arrange the julienned snow peas on individual plates or glasses, then top with the crayfish meat and mango chunks.
- Drizzle the dressing over the salad and serve.
Notes
Tip
This is a great alternative to traditional seafood entrees and modern twists on the prawn cocktail.
Variation
You could serve this salad on a large platter to present in the centre of the table.
