Ingredients
| 1 crayfish (about 500-600g) | |
| 1/2 cup mayonnaise (store-bought is fine) | |
| 1-2 teaspoons wasabi paste, to taste | |
| 1 tablespoon lime juice | |
| 1/2 medium-sized watermelon, cut into 3cm cubes or thin wedges | |
| 2 tablespoons pickled ginger, finely sliced | |
| 1 tablespoon nigella seeds or black sesame seeds | |
| fresh mint, to garnish |
Pairing crayfish with watermelon stretches a little tail meat into something generous, light and celebratory. The sweetness of the melon plays against the briny richness of the cray, and a lick of wasabi mayonnaise gives just the right lift. It’s summer on a platter, festive, refreshing and proof that one crayfish can feed a few people.
Instructions
| 1. | Cook the crayfish by putting it into a deep roasting dish and pouring boiling, salted water over it. |
| 2. | Leave it to cool in the same water then remove the meat from the tail and head and chop it finely. |
| 3. | In a small bowl, whisk together the mayonnaise, wasabi paste and lime juice until smooth. |
| 4. | Taste and adjust the wasabi level depending on how much heat you prefer. |
| 5. | Mix the chopped crayfish meat through the mayonnaise and chill until ready to use. |
| 6. | Arrange the watermelon cubes on a platter or skewer. |
| 7. | Place a teaspoon of crayfish mayonnaise on top of each cube of watermelon. |
| 8. | Top with a pinch of the pickled ginger and finish with some nigella seeds and sprigs of mint. |
Food and recipe styling Martin Bosley / Photography Amber-Jayne BainÂ