Cape Malay Crayfish With Fried Rice And Sesame Chopsticks -

Cape Malay Crayfish With Fried Rice And Sesame Chopsticks

Ingredients

2 whole crayfish or lobster, halved
2 crayfish or lobster, chopped
2 onions, chopped
Oil for shallow and deep frying
1 small bunch of spring onions, chopped
100g (4oz) beanshoots
1 green chilli, chopped
1 red chilli, chopped
25g (1 oz) fresh root ginger, chopped
1 garlic clove, chopped
4 spears of asparagus, chopped
225g (8oz) long-grain white rice, cooked
100g (4oz) chopped pineapple
2 tablespoons cashew nuts
3 tablespoons soy sauce
3 tablespoons oyster sauce
4 eggs
For the Tomato Chutney
6 tomatoes, peeled, seeded and diced
½ a papaya, diced
2 teaspoons tomato ketchup
2 teaspoons balsamic vinegar
Pinch of sugar
1 garlic clove, chopped
1 red chilli, chopped
1 green chilli, chopped

For the Sesame Chopsticks

8 spring roll skins
2 egg yolks, beaten
2 tablespoons sesame seeds

For the Marinade

150ml (5fl oz) groundnut oil
2 stalks of lemon grass, outer leaves removed, bruised
25g (1 oz) fresh root ginger, finely chopped
2 garlic cloves, chopped
1 red chilli, chopped
1 green chilli, chopped
Small bunch of fresh chives
For the Julienne of Raw Vegetables
1 red pepper, cut into julienne strips
1 stick of celery, cut into julienne strips
1 carrot, cut into julienne strips
1 courgette, cut into julienne strips

Details

Serves: 4

Method

1. Combine all the ingredients for the tomato chutney and reserve. Brush the spring roll skins with egg yolk, roll in the sesame seeds, then roll up to resemble chopsticks. Deep-fry and reserve. Combine the marinade ingredients, and marinate the halved crayfish in this mixture for about 2 hours. Deep-fry the onions until golden and crispy. Reserve.


2. Heat some oil in a pan until it is smoking. Put in the halved crayfish and cook hard for a few minutes on each side. Meanwhile heat a little more oil in a wok and quickly stir-fry the chopped crayfish for a minute or two, add the spring onions and stir-fry for a further minute or two, then add the beanshoots, chillies, ginger and garlic and stir-fry for another minute. Add the chopped asparagus, followed by the rice, and finally the pineapple and cashew nuts. Splash in the soy sauce and oyster sauce, toss well and divide between 4 warm plates.


3. Quickly fry the eggs and place one on top of each mound of rice and vegetables, followed by a handful of the julienne of vegetables. Top this with the fried onions and place the crayfish on top. Garnish each plate with 2 sesame chopsticks and serve with the tomato chutney.

Related food category:

• Fish and Seafood