Crayfish with Chilli, Ginger, Garlic and Soy

( FOOD FOR THOUGHT at  www.truthcaster.com )

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Crayfish with Chilli, Ginger, Garlic and Soy:

“I’ve got the Crayfish” the text read bleeping onto my phone… “I’m on the bus; they are on the seat next to me, in a bag and moving around so much it’s beginning to creep me out”

I took that as my signal to get a big pan of heavily salted water on and make some space in the freezer to send our supper to sleep…

Part of me feels a tiny bit of guilt when I throw them into the pot. They do a little dance before they turn pink which is quite unsettling!

Before you shed a tear though you should remember the American Signal Crayfish is pretty much evil! They kill our native White Clawed variety with a kind of Crayfish Aids which is very bad indeed. (may not be actual fact)

Soon enough they’ll start looking like food and after six minutes on the boil let them gently poach off the heat. Letting them rest in the cooking liquor allows them to absorb some of the salt for that added bit of flavour.

Once they are cool enough to handle they will be done, the meat will be set and you can get the rest of the meal ready.

To prep the dressing put the oil in a small pan on a low heat; throw in the ginger, garlic and chilli’s to soften gently for a minute. Then add the Soy and Rice Wine Vinegar and finish with a squeeze of lime... done.

I’ve served this with a salad of Mange Tout, Spring Onions and Fresh Coriander toss them all together in the pan to get coated in the dressing.

Simple, spicy and a little bit sharp the dressing work really well with the sweet still warm meat of the Crayfish and with the fresh crunch of the salad. Eat straight from the cooking pan with a bib for full effect or use plates if you are feeling fancy!

Ingredients:
Crayfish
Mange Tout, Spring Onions, Coriander.

For the Dressing
3 Medium Chilli’s, 1 Banana Shallot, 2 Cloves of Garlic, 1 Thumb of Ginger all finely chopped.
2 tbsp Ground Nut Oil
2 tbsp Light Soy
1 tbsp Rice Wine Vinegar
Lime Juice