Crayfish and Snowpea Salad with Lime Dressing

Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Snowpea is the term used in New Zealand and Australia for mange tout. I must admit I prefer the snowpea label, although the French ‘eat everything’ makes a lot of sense. This is a lovely summer starter, and you can also serve smaller portions on crostini as a sort of canapé. You will need about 2 medium crayfish. To rare-cook the crayfish, add to a deep saucepan of boiling salted water and boil 10 minutes, then remove from the pot and leave to cool.


  • 1 large thumb fresh ginger, finely julienned
  • 2 teaspoons caster sugar
  • ¼ teaspoon salt
  • 2 tablespoons lime or lemon juice
  • 600 g(1 lb3 ½ oz) rare-cooked crayfish tailmeat, out of the shell
  • 18 snowpeas, blanched and julienned
  • ¼ cup mint leaves picked off stem
  • 60 ml(2 fl oz) light olive oil


    Mix ginger with sugar, salt and lime or lemon juice and leave to pickle for 20 minutes. Cut crayfish tail into ½ cm(¼ in) thick slices and if you have any leg meat, add that too. Mix ginger mixture, snowpeas and mint together, then carefully mix in crayfish and oil, gently mix and divide between six plates. Serve lightly chilled.