Crayfish, Mango and Chilli Salad

NOTE: Before cooking the crayfish make sure it has been purified in fresh water. If caught in a river the crayfish will need to be kept in fresh water for at least a day to allow any toxins to pass through it, if you brought your crayfish this will already be done. You can use large prawns or small lobster with equally good results in this recipe.


    • 1 good sized crayfish
    • 1 ripe mango
    • 1 red chilli [deseeded and finely chopped]
    • 1 beef tomato
    • 1 TBSP good quality mayonnaise
    • 1 small bunch of coriander finely chopped
    • 1 curly endive lettuce [middle only]

    For the sauce
    • 200ml natural yoghurt
    • 1tsp mint sauce
    • 1 pinch turmeric
    • 20g caster sugar
    1 salad ring


    1. Place the crayfish in boiling water until cooked through and allow to cool
    2. Crack the claws and take out the meat, and dice
    3. Remove the tail and peel off the shell, set to one side
    4. Peel and dice the mango and mix with the red chilli, set to one side to infuse
    5. Take a slice from the middle of the tomato and place at the bottom of the ring
    6. Mix the diced claw meat with the mayonnaise and coriander, place on top of the tomato and press down with the back of a spoon
    7. Next layer the mango mix and press down as in the last step
    8. Slice the tail meat and arrange around the top of the ring
    9. To make the sauce mix the yoghurt, mint, sugar and turmeric and set aside

    To build the dish Take the salad and place on a large round plate, carefully lift off the ring, place the endive on top. Take the minted yoghurt and spoon around the plate.
Recipe courtesy of Roger Ellis. Roger runs Chef's Table Events, which offers catering for corporate events, weddings and parties as well as live cooking demonstrations for groups or at your own home.