Crayfish – Lettuce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g suar snap peas
- 200 g asparaus, reen
- 1 red pepper (s)
- 1 onion (s), red
- 1 mango (s)
- 125 g crab meat (crayfish tails, precooked)
- 2 lemon (s)
- 1 chilli pepper (s), red, finely diced
- 2 teaspoons honey
- 4 tablespoon olive oil
- 1 tablespoon vinegar (rice vinegar or white balsamic vinegar)
- 3 tablespoon soy sauce
- some oil for frying
- Coriander green
Print Recipe
Pin Recipe Instructions
- Wash the sugar peas and asparagus. Cut the asparagus into pieces approx. 4 cm long. Blanch both for about 5 minutes in boiling salted water. Rinse the vegetables in ice water immediately after draining them. Cut the pepper into fine strips. Peel the onion and cut into very fine rings. Peel the mango, peel off the pulp along the core and dice.
- Briefly fry the crayfish tails in a hot pan with oil.
- Cut off the peel of a lemon with a sharp knife so that the white skin is also removed. Cut out the fillets between the separating skins.
- Now mix everything well in a bowl. Wash, stone and finely dice the chilli pepper, sprinkle over it. For the dressing, heat the honey with 1 tablespoon of water until the honey liquefies, allow to cool and then stir in the olive oil, vinegar, lemon juice from the squeezed out second lemon and soy sauce. Drizzle the dressing over the salad. Sprinkle with coriander leaves and let it steep for 1-2 hours.
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