Ingredients
- 1 cooked Tasmanian crayfish
- 1 ripe avocado, peeled and diced into small cubes
- 1 truss or punnet of cherry tomatoes cut in half
- ¼ cup tightly packed mint leaves
- ¼ cup tightly packed coriander leaves
- 2 tablespoons sliced spring onions
- 1 shallot finely sliced lengthways
- 4 tablespoon thick coconut cream
- 1 tablespoon chilli jam (available pre-made in jars)
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 2 tablespoons crispy pre cooked shallots
Method
To make dressing, put chilli jam, lime juice and fish sauce in a bowl and mix until jam has dissolved. Add coconut cream and check seasoning and set aside.
Remove meat from crayfish and slice into medallions. Place into a bowl with avocado, tomatoes, herbs and shallots. Toss with coconut dressing making sure everything is coated well. Remove crayfish and arrange medallions around the plate. Lift salad out and place on top of crayfish. There will be excess dressing left, just strain and use again later. Garnish with crispy shallots and serve with steamed jasmine rice.
Simon Townsend
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