Recipe: Koura in a spicy coconut sauce


Walk Japan

This recipe is from Luke Adams at Caffe L’affare in Auckland.

Depending on the size, allow for 2 to 4 kōura per person for an entree-sized serving.

Most of the meat is in the tail, but it’s worth cracking the claws and Luke also recommends sucking out the “mustard” from the head.

4 to 8 koura (freshwater cray fish)
1 teaspoon sesame oil
2 teaspoons canola oil
1 shallot, finely diced
1 teaspoon ginger, finely grated
¼ teaspoon turmeric
½ red chilli, finely sliced
small bunch coriander, stalks finely chopped for sauce,
leaves for garnish
2 cups coconut cream
salt to taste
squeeze of lemon juice

Kill and cook kōura humanely by first chilling them in the freezer until they stop moving.

Cook in a large pot of boiling water for about a minute until they turn red.

Plunge in ice-cold water then drain and cut in half lengthwise.

Heat sesame and canola oil in a pan.

Add shallot, ginger, turmeric, chilli and coriander stalks.

Fry gently until shallot is soft and spices are fragrant.

Add coconut cream and simmer until thickened and reduced by about a third.

Season with salt to taste.

Add kōura and continue to cook until warmed through.

Remove from heat and add coriander leaves and lemon juice.

Serve with bread to mop up the sauce, and some salad greens on the side.

Serves 2

NZ Life and Leisure This article first appeared in NZ Life & Leisure Magazine.

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