Ingredients
| 1 large egg | |
| 15g fresh coriander leaves | |
| 1 tablespoon lemon juice | |
| 250ml plain oil such as sunflower, plus extra to brush the crayfish | |
| 50g The Wild Fermentary Tropical Kimchi, finely chopped, plus extra to serve | |
| 1 Tora Collective Caught-to-Order Wild Crayfish, tail only | |
| 12 small tostadas | |
| micro coriander or small leaves, to garnish |
Tora Collective Caught-to-Order Wild Crayfish is so fresh that the meat makes beautiful sashimi or otherwise just grill it lightly as I have done here. I am only using the tail meat, but the rest of the body makes great stock, and the legs can be the chef’s treat! We have been fans of The Wild Fermentary kimchi for years, and the addition of pineapple and turmeric in the tropical edition adds a tangy summer sweetness to this vibrant yellow ferment. You can use bought tostadas, or unsalted or lightly salted corn chips (these don’t hold the topping as well, so make them up minutes before serving).
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Instructions
| 1. | To make the mayo, put the egg, coriander leaves and lemon juice into a jar just big enough to fit your immersion blender. |
| 2. | Pour over the oil and leave to settle for 20 seconds. |
| 3. | Put your blender in and blend, moving the blender gently up and down to get a thick mayo. |
| 4. | Fold through the kimchi and season with salt to taste. |
| 5. | Refrigerate for up to 5 days. |
| 6. | To serve, heat a barbecue grill plate or frying pan to hot. |
| 7. | Brush the flesh of the crayfish with a little oil and grill for about 3 minutes, shell-side down, until turning pink. |
| 8. | Remove from the grill and peel off the shell. |
| 9. | Cut the crayfish into generous bite-sized pieces and grill for a minute until just cooked. |
| 10. | Remove and set aside. |
| 11. | Arrange the tostadas on a platter, top with a spoon of mayo then a piece of crayfish, some extra kimchi and a few micro coriander leaves. |
Recipes & food styling Fiona Smith
Photography Aaron McLean
Styling Fiona Lascelles