I found this recipe when watching “My Kitchen Rules“, an Australian cooking show (if you have not seen it, it is a must). This dish got a 10 out of 10 from the judges. This is an Australian recipe so here in the US you could substitute the crayfish for lobster or even crab meat. The fried prawn head is an option and makes for a nice crunch factor but not a necessity.
2 green crayfish, shelled
12 large green prawns, peeled, heads reserved
6 garlic cloves, sliced
Cornflour, to dust
Vegetable oil, for deep frying
¼ iceberg lettuce, finely shredded
Salmon roe and chopped chives, to garnish
1 tsp Dijon mustard
Juice of ½ lime
500ml vegetable or canola oil
2 tbs tomato sauce
2 tbs lemon Juice
3 tsp Brandy
- To make seafood sauce, process eggs, mustard and lime juice until smooth. With motor operating, drizzle in oil until thick and smooth. Stir in sauce, juice and brandy. Season. Refrigerate until required.
- To prepare seafood, coarsely chop crayfish and prawns.
- Heat butter and garlic in a large frying pan over low heat. Cook for 5 minutes to infuse butter. Season. Add crayfish and prawns. Cook, in small batches, stirring, until just cooked through. Transfer to a large plate to cool.
- Place cooked cooled crayfish and prawns in a large bowl. Add seafood sauce and toss to coat.
- Season prawn heads generously and dust with cornflour. Deep fry until golden and crisp. Drain on absorbent paper.
- Divide lettuce among serving glasses. Top with dressed seafood and a crispy prawn head. Garnish with salmon roe and chopped chives.