Ketjap & sesame glazed crayfish with sriracha pea purée

Ketjap Glazed Crayfish with Sriracha Pea Puree

A few days ago I wanted to treat myself with something fancy, let’s say MasterChef inspired (also because I just watched the final of this year’s Celebrity MasterChef, so chuffed that Kimberly from the Pussycat Dolls won!).

Since I like to keep thing simple, I didn’t use so many ingredients, but I really wanted to prepare something with character. Having nibbled the whole day (I was working from home), I wasn’t massively hungry, so I created this dish that can be served as a starter. maybe in little glass pots like the Gü dessert ones, or nice ramekins.

INGREDIENTS (serves 2)

  • 300g canned peas
  • 125g crayfish tails or prawns
  • 3-4 tbsp ketjap sauce (the Indonesian sticky and sweet soy sauce)
  • 1 tbsp sesame seeds
  • 1 tbsp sesame oil
  • 1 tsp sriracha sauce (or tabasco)
  • 1 fresh spring onion, chopped
  • salt, pepper, dried parsley
  • 1 tbsp extra virgin olive oil

Heat the sesame oil in a saucepan, add the sesame seeds and toast them for a couple of minutes. Tip the crayfish and quickly fry to coat it, then add the spring onion and the ketjap sauce. Keep on cooking for 5-6 minutes until the water evaporates and the coating sticks well on the fish.

Drain the peas from the liquid (if you use them frozen, boil them for a few minutes to soften), and tip them in a food processor. Season with salt and pepper, sprinkle with the parsley and drizzle with the oil. Whiz for a few minutes until you’ll get a smooth purée, then add the sriracha/tabasco sauce in the desired amount. I don’t like excessively spicy food so I limited the amount to a teaspoon, but if you’re brave enough, go for it! Whiz for another minute to blend it well with the rest of the ingredients. If the purée is too thick, simply add a splash of water and adjust the seasoning according to your taste.

Spoon the purée in the ramekins, top it with the glazed crayfish, and serve.

Glazed Crayfish 2





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