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Redclaw Crayfish with Paw Paw (or Mango) Salsa

16 green (raw) redclaw crayfish
1 lime or lemon, chopped
1 cup white wine
Mixed Lettuce and blanched asparagus or beans to serve.

Pawpaw (Papaya) Salsa
1 cup diced pawpaw (or mango)
1/2 avocado, finely diced
1/2 rec capsicum (bell pepper) finely diced
1 Spring onion, chopped
1/4 cup chopped fresh coriander
1/4 cup chopped fresh mint

2 teaspoons grated fresh ginger
1 tablespoon wine vinegar
Juice of 1 lime
Cracked pepper.

Chill redclaw in the freezer for 2 hours.

Bring a large pot of water to the boil, add the chopped lime and wine, and drop in the chilled redclaw. Boil for 2-3 minutes, then refresh under cold water.

Remove heads and crack shells open to remove flesh.

Combine the salsa ingredients.

Whisk the dressing ingredients together.

Arrange lettuce and blanched asparagus on plates, place the redclaw meat in the centre and spoon the salsa around the side.

Drizzle both with the dressing. If desired, serve a few redclaw in their shells for garnish.

Crawfish Louisiana Style Crayfish & Prawn Salad Crayfish, Prawn & Lime Fettucine Crawfish with Coriander,
Crawfish Louisiana Style Crayfish & Prawn Salad Crayfish, Prawn & Lime Fettucine Crawfish with Coriander,
Garlic, Lemon & fresh Horseradish




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