Best way to have New Zealand Crayfish is with two dipping sauces. A quick and easy starter that everyone will want more of.
Recipe

Crayfish Platter with two dipping sauces

This stunning crayfish platter is sure to impress!
20 mins
4 people

Ingredients

  • 1 cooked crayfish, halved

  • 2 bunches slim asparagus spears, cooked

  • lemon wedges

  • 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

Method

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.

DIPPING SAUCE

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.

TO SERVE

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.

CHEF'S TIP

Preparing the sauces and crayfish ahead of time makes for an easy assemble once the guests arrive.

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