Recipe: Koura in a spicy coconut sauce


 

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.

INGREDIENTS
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

METHOD
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.

You may also like...

Recipe: Berry frozen yoghurt During our March/April 2017 issue, all NZ subscribers (new, current and renewing) will be in the draw to win one of two Vitamix Professional Serie...
Recipe: The best marmalade ever This delicious marmalade is easy to make I love grapefruit season, the beautiful yellow globes cheer up the winter gloom. Marmalade is easy to mak...
Recipe: Fermented beetroot Try fermenting beetroot to add to your next burger or salad rather than opening a can of the sliced stuff. In traditional Eastern European cuisine...
Recipe: Cheese straws How about making some Edmond’s Cookbook cheese straws for your next do (always a crowdpleaser). The recipe is below with a slight adjustment (I like ...

Send this to friend