Crayfish Platter with two dipping sauces
1 cooked crayfish, halved
2 bunches slim asparagus spears, cooked
browned butter with honey, lemon and garlic
mirin, lime and chilli dipping sauce
BROWNED BUTTER WITH HONEY, LEMON AND GARLIC
100 grams butter
1 tablespoon honey
3 cloves garlic, crushed
2 tablespoons lemon juice
2 tablespoons chopped capers
sea salt and ground pepper
MIRIN, LIME AND CHILLI DIPPING SAUCE
¼ cup rice wine vinegar
1 tablespoon caster sugar
2 tablespoons mirin
2 tablespoons tamari
2 tablespoons lime juice
1 tablespoon fish sauce
1 teaspoon sesame oil
1 clove garlic, crushed
2 teaspoons finely chopped red chilli
1. Melt the butter in a medium saucepan, swirling the pan occasionally until the foam settles and the butter changes to a golden brown colour and has a nutty fragrance.
2. Add the remaining ingredients and cook for 1 minute.
The butter can be made ahead then re-warmed to serve.
3. Combine the vinegar, sugar and mirin in a small saucepan and heat until the sugar dissolves. Take off the heat and stir in the remaining ingredients. Cool.
Carefully lift the crayfish meat out of the tail and cut into bite-sized pieces. Place back into the shell.
Place on a large platter with the asparagus, lemon wedges and both sauces.