Sweet-and-Sour Mango Crayfish

This post comes to us courtesy of cookbook author and television personality Ching He Huang.

 

Sweet-and-Sour Mango Crayfish

Some may think that crayfish tails are not a Chinese ingredient but in fact, China is the largest producer of crayfish in the world. Spicy Sichuan mala-style crayfish is the most popular restaurant dish washed down with a cold glass of beer. Supermarkets stock fresh crayfish tails that are cooked and ready to eat, preserved in brine.

 

I love the flavor of crayfish tails and it is a real treat, making a nice change from prawns. This is one of my quick and easy starter “fu-sian”- style dishes, great to make for a summer barbecue to serve with a variety of dishes, refreshing with a hint of chili. Crayfish tails in brine are sold in the refrigerated section of most supermarkets; if you can’t find them, substitute small fresh baby shrimp.

 

For the sauce:
3 Tbs. sweet chili sauce
1 Tbs. fish sauce
1 Tbs. fresh lime juice
1 Tbs. fresh grapefruit juice
1 Tbs. olive oil

 

1/4 lb. (100g) cooked crayfish tails in brine, drained
1 mango, peeled, pitted and diced
8 sugar snap peas, sliced
1 medium red chili, seeded and finely chopped
Fresh cilantro sprigs for garnish

 

To make the sauce, in a bowl, whisk together the chili sauce, fish sauce, lime juice, grapefruit juice and olive oil.

 

Just before serving, toss the crayfish tails, mango, sugar snap peas and red chili with the sauce and mix well.

 

Arrange the crayfish mixture in a ring on a serving plate and garnish with cilantro sprigs. Serves 2 to 4 to share.

To find out more about Ching, her great tasting recipes and her books, visit www.chinghehuang.com.

 

To learn more about her US television shows, visit the Cooking Channel.

 

About the author: The face of Chinese cooking on British TV, Ching-He Huang’s dynamic approach to modern Chinese food led to a television presence in Great Britain before coming to America with her popular shows Chinese Food Made Easy and Easy Chinese: San Francisco on the Cooking Channel. Ching is also the author of four cookbooks, the bestselling Ching’s Chinese Food in Minutes, Chinese Food Made Easy and China Modern. Ching’s latest book, Ching’s Fast Food, is published by Harper Collins and is available on her website. http://www.chinghehuang.com