I asked and you responded. You wanted it, so tonight, you’ve got it – I’m sharing the recipe for the gorgeously summery, fresh and tasty crayfish & mango salad (and hoping the weather brightens up again to do it justice).
A little secret
– I love fruit and savoury combined and actually, fruit in a salad is so
underrated. Whether it’s classic combos like grapes (or figs, or even
watermelon, for that matter) with cheese, pear with pork or strawberries and blueberries with chicken (and lots of balsamic glaze) – I honestly can’t get
enough. I’ve heard kiwi is meant to go well too… perhaps I’ll give it a whirl. Seafood
and pineapple go quite nicely together, but the mango and crayfish here is a
match made in heaven!
When you can’t
really be bothered to cook and you don’t want the oven on as it’s too hot (who
am I kidding, this is a British summer), this is a great option. This is a nutritious
yet light dish, packed full of flavour and freshness, and I’m all for the
vibrant colours. If you can handle the heat, feel free to throw a little extra
chilli into the mix – it goes so well with the mango, too.
Crayfish & Mango Noodle Salad (serves 2)
Ingredients
- 100g folded rice noodles (I used Tiger Tiger rice stick noodles)
- 1 fresh chilli, finely chopped and deseeded if preferred (I used a pinch of crushed chilli flakes instead)
- 1 clove of fresh garlic, crushed
- 1 tsp brown sugar (I used demerara, which took a bit longer to dissolve)
- Juice of 2 limes
- 1 tbsp fish sauce
- 100g crayfish tails (ready to eat)
- ½ mango, peeled and diced
- 100g mangetout, finely sliced
- 2 tbsp crispy onions
Method
- Cook the noodles according to the packet’s instructions. Once cooked, drain and rinse well with cold water.
- Meanwhile, make the dressing by combining the chilli, garlic, sugar, lime juice and fish sauce in a bowl. Stir until the sugar has dissolved.
- Tip the noodles in the bowl with the dressing, along with the crayfish tails, mango and mangetout. Toss to combine.
- Plate up, scatter over the crispy onions… and enjoy!
The crispy
onions are a definite gamechanger here and if I’m being honest, are one of my
favourite things at the moment. They’re not only great in salads but are a
great topper for pasta bakes – I made a dreamy crayfish mac & cheese the
other week with crispy onions, and it was a huge hit. They’re also great on top
of a stir-fry or even rice bowl (add them to your sushi with some teriyaki
sauce and thank me later).
If you’re not a
fan of seafood, I’m sure this would be just as tasty with chicken. Trust me – it’s
summer in a bowl and so refreshing. I’ve already thought about making this
again a few times (we just need the weather to match). And if you decide to
make it, don’t forget to tag me in the photos and use the hashtag #LoveLucyRecipe.
Love, Lucy xx
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Love, Lucy xx