Crayfish with Gochujang Puree

Gochujang means 'chilli paste'. When I was growing up this was classed as 'hotel food' as only people staying in classy hotels could afford it!

Ingredients:

• 600-800g Crayfish Tail Meat
• Pinch salt & pepper
• 50g Butter

Salad

• 1/2 Green Papaya
• 1 Cup Rocket
• 50ml French Dressing (Recipe in Korean Cookbook by Chung Jae)

Gochu Jang Puree

• 50g Palm Sugar
• 30ml Honey
• 100g Korean Chilli Paste
• 30ml Lemon Juice
• 10ml Lemon Zest

Method:

Sprinkle the meat with salt and pepper and let stand for 5-10mins.

Heat the butter in a non-stick frypan and and add the crayfish and cook on high on both sides for one minute on each side. Turn off the heat straight away but leave t he crayfish in the frypan for another minute on each side.

To make the salad, slice or grate the papaya into long thin lengths, add the washed rocket and toss with the French dressing.

To make the puree, melt the palm sugar in a pot over low heat and then gradually add the honey. When this is melted and combined, add the chilli paste, lemon juice and lemon zest and stir over a low heat for around 5-10minutes or until shiny.

The puree should be used to dip the meat into.

Crayfish can be quite expensive so shop aorund and buy when in season. I find the freshest and best by going to the local fish markets.