Sweet chilli crayfish and fresh nectarine salads
Ingredients
- 4 West Coast crayfish tails, cooked and peeled, shells kept aside for garnish
- 80ml sweet chilli sauce
- 2 fresh nectarines
- 250ml fresh salad leaves
- 15ml black sesame seeds, toasted
Instructions
1
Roughly chop the peeled crayfish tails and combine with the sweet chilli sauce in a mixing bowl. Set aside.
2
Quarter the nectarines and toss together with the salad leaves.
3
Arrange the salad leaves and nectarines in serving bowls and top with the marinated crayfish flesh.
4
Sprinkle with the sesame seeds and serve garnished with a crayfish shell.
