Crayfish, poached in light coconut turmeric shiitake spinach broth, served with rice by by Peter Gordon from Homeland. Photos by Jono Parker.

For 2 – when served with rice

INGREDIENTS

2 crayfish tails
1 Tbsp vegetable oil
1 red onion, thinly sliced
1 thumb ginger, julienned or grated
4 cloves garlic, sliced
The leaves from 4 curry leaf stalks (or 2 makrut lime leaves, torn)
½ tsp ground turmeric
2 tsp miso paste (or use fish sauce or soy sauce)
6 shiitake mushrooms, sliced (or use button mushrooms, thinly sliced)
1 x 400ml can coconut milk
300g spinach, leaves torn if too large and avoid baby spinach as it’s too delicate
1 lime
A handful coriander

METHOD

1. Using scissors (watch the vimeo), remove the crayfish flesh from the shell and cut each tail into 4 – 6 large even sized chunks, and cut the shell into pieces
2. Heat a pan over medium high heat and add the oil
3. Add the onion, ginger, garlic and curry leaves and sauté until the onion caramelises
4. Add the shells and cook to colour orange, stirring frequently
5. Reduce heat to medium, add the turmeric, miso and mushrooms and stir well as it may stick to the pan
6. Add the coconut milk, then rinse out the tin with ½ a tin of water and add to the pan
7. Bring to the boil, scraping the bottom of the pan as you do
8. Reduce heat to a rapid simmer and cook 5 minutes, stirring from time to time, taste for seasoning
9. Stir in the spinach and cook until wilted
10. Add the crayfish flesh, mix it in, and cook 3 – 4 minutes at which point it should be barely cooked – it should be translucent in the centre
11. Grate the lime zest over the crayfish or serve with a few lime wedges and scatter the coriander on.

Watch how this dish was prepared.

This recipe was created using our Chatham Island Crayfish Tails...