While anchored in Darwin Harbour, with supermarkets nearby, I decided to make a romantic dinner for Dwayne. For an entree, I made crayfish salad using a crayfish we caught in the Great Barrier Reef. It is simple but looks great!
3 Tbs of coconut cream
2 Tbs lime juice
1 Tbs soy sauce
2 tsp fish sauce
2 tsp brown sugar
I refrigerated the dressing until I was ready to use it.
Next, I prepared a small packet of vermicelli noodles by soaking them in boiling water. I drained them well and mixed some of the salad dressing through them. I refrigerated the noodles until I was ready to make my salad stacks.
For the salad:
I shredded carrot, lettuce and snow peas, then chopped some coriander and sliced some tomato.
Then I stacked the vegetables firmly into a mould, beginning with the noodles and topping them off with the tomato and coriander.
I removed the stack mould and then topped the salad with crayfish and dressing. Voila! Simple, colourful and delicious.
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