Easy seafood recipe for the holidays


2 crayfish tails
Crayfish marinade:
100 ml soy sauce
1 clove garlic, chopped
1 fresh chili, chopped
2 cm fresh root ginger, chopped
100 ml honey
50 g brown sugar
2 egg yolks
5 ml (1 tsp) Dijon mustard
Juice of ½ a lemon
125 ml (½ cup) vegetable oil
Salt and pepper
¼ green cabbage, shredded
Small bunch fresh coriander, roughly chopped
¼ carrot, thinly sliced
¼ cucumber, thinly sliced
10 ml (2 tsp) pickled ginger, thinly sliced
¼ fresh chili, finely chopped
¼ clove garlic, finely chopped
Juice of ½ a lemon
Salt and pepper, to taste

Executive Chef Nadia Louw-Smith

Pull the meat out of the crayfish tails, keeping the cleaned tails for decoration.
Combine all the marinade ingredients in a pan and bring to the boil.
Remove from the heat and set aside. Once cool, place the tails in the marinade, reserving a few teaspoons of the marinade to use in the mayonnaise.
Refrigerate the crayfish and leave to marinate for 2-3 hours. Whisk together the mayonnaise ingredients with the reserved marinade until smooth and refrigerate.
Braai the crayfish tails on medium coals until firm.
Mix the salad ingredients, top with the crayfish and mayonnaise and serve.

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