So come on, who's been watching Great British Bake Off? And following all the drama of the move to Channel 4...?! I think Mary Berry is a hero and when I was researching this recipe I was delighted to stumble across her version of a crayfish salad on which to base it. I remember a Mary Berry edition being a staple of my mum's (very limited!) cook-book collection, with Mary's smiley face on the spine. So this one's for her!
You can find the original Mary Berry recipe on the BBC here, but for yeast-free the dressing is always a problem. With no fish sauce and no sugar at your disposal I went for a classic sprinkling of sesame seeds and slosh of sesame oil and squeeze of lime (failing to include said lime in the photo!).
I really want to do more experimenting with Asian style dressings without soy or fish sauce. Similar to what I was trying to achieve with my Asian fish soup. What have you found that works?
PREP TIME: 15 minutes
COOK TIME: 10 minutes
- 80g soba noodles
- 150g crayfish tails (cooked and peeled)
- 3 spring onions
- 1/2 red pepper
- 10 baby sweetcorn
- 1 small carrot
- 50g bean-sprouts
- 2 cloves of garlic
- 2cm fresh ginger
- 1 fresh red chilli (use less if you're not after a good kick!)
- 5-8cm cucumber
- A good handful of sesame seeds
- Sesame oil
- 1/2 lime
- Small bunch (c.10 leaves) fresh mint
- Small bunch (c.20 leaves) fresh coriander
- Salt and pepper
1. Cook the noodles to packet instructions. Be careful not to over-do them! Once cooked, drain and set aside, remembering to drizzle them in a bit of oil (olive or sesame) to prevent them from sticking together in a big lump.
2. Prepare all your veg. Slice the spring onions thinly on the diagonal (good tip Mary!), thinly slice the pepper and chillies, halve the baby corn, julienne slice the carrot (or cut into matchsticks), crush the garlic and peel and dice the ginger.
3. At this point you have a choice - do you want a salad or more of a stir-fry?! Now I love a good salad, but sometimes I just want to take the edge off the raw and soften things up by frying for a few minutes.
If you want a salad then skip this step and jump straight to 4. Otherwise, heat some olive oil in a wok and throw all your prepared ingredients plus the beansprouts in, cooking for maximum 5 minutes before removing from the heat.
4. Half the cucumber and scoop out the seeds. Thinly slice on the diagonal. Roll the mint leaves together and slice thinly. Tear the coriander leaves from the stalks (chop if you want, but I prefer the leaves whole).
5. In a large bowl throw together all your prepared ingredients including the noodles. Add to this the crayfish tails, cucumber, mint and coriander. Toss together until everything is evenly distributed.
6. Add a good slosh of sesame oil, your sesame seeds and the juice of the lime. Combine again.
7. Serve up! Add spring onion, chilli slices and coriander leaves for decoration. Salt and pepper to taste if needed.