Crayfish Lettuce Cups with Asian Dressing


We are very lucky in the UK as an island to have easy access to fresh shell fish which is not only delicious but is also nutritious, containing protein and important minerals like zinc, copper and selenium. The rainbow of coloured fruits and vegetables in this recipe helps to maximise our intake of healthy polyphenols (compounds that are found naturally in many plants giving them their vibrant colour). These have been shown to have many beneficial effects once metabolised in our body’s.

serves 4 


papaya, peeled
200g beansprouts
1 x 31g pack coriander, stalks only, finely chopped
1 heaped tbsp finely chopped tarragon
2 tbsp finely chopped mint
2 x 120g packs crayfish tails
4 little gem lettuces, leaves separated
25g roasted cashew nuts, chopped
1 lime, quartered, to serve

For the dressing
1 x 31g pack coriander, leaves only
juice of 4 limes
½-1 bird eye chilli, finely chopped
2 garlic cloves, grated
1 tsp grated root ginger
50g brown sugar of choice (I used palm sugar)


To make the dressing, chop most of the coriander leaves, then put them in a jam jar with the rest of the dressing ingredients and a generous pinch of salt; shake vigorously.

Use a spiralizer or a flat-bladed peeler to turn the carrots, mango and papaya into noodles or ribbons. Place in a mixing bowl and fold in the beansprouts, chopped herbs and crayfish tails.

Combine the salad and the dressing, toss together, then divide the mix between the Little Gem leaves (or, if you prefer, shred the lettuce and toss everything together in a bowl). Sprinkle with the reserved coriander leaves and the chopped nuts. Serve with lime quarters.

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