Keewai (freshwater crayfish) with cider vinegar, cucumber, radish and apple dressing
( SERVES 4 )
Photo by Tam West
Keewai freshwater crayfish (koura) was a finalist at the 2016 New Zealand Food Awards in association with Massey University. If you can’t get koura, large prawns, crayfish (kill it the same way as the koura) or scallops, poached until just cooked in simmering salted water, are good with this dressing. Good with plenty of hot, boiled baby or new potatoes.
I was one of the judges for this year's awards. Read more about it here and see my recipes using finalists' products.
- Place the koura in a deep tray and place in the freezer until insensible — which means they are not moving and don’t respond to being touched.
- Meanwhile put the cucumber and radishes in a non-reactive bowl and add the salt. Mix well and reserve so they “pickle” for 15 minutes. Rinse well in cold water and dry well on paper towels. Reserve.
- Place a koura on a clean board and, using a sharp knife, split it in half lengthways. Repeat for the other 15 koura.
- Bring a large saucepan of water to the boil and add the split koura. As soon as the water comes back to the boil, the koura have turned bright orange and the flesh is white, remove from the water. Drain well and place on a serving platter.
- Put the cucumber, radishes and apple in a bowl and add the vinegar and oil.
- Taste and season with salt and freshly ground black pepper.
- Spoon this mixture over the koura. Sprinkle the chervil and dill over everything and serve.