During Christmas traditionally we eat a Dutch Shrimp & Cocktail sauce as starter. However since we have plenty of crawfishes in the Netherlands nowadays, it is time to discover this shellfish. In this recipe the crawfish is served with mayonaise, chives and sambal. So a very easy recipe! For the people who don’t know what sambal is: sambal is an Indonesian chili paste whereof multiple flavors and varieties are available. My favorite for this recipe is Sambal Djeroek, which is sambal with lemon. However if you don’t have any sambal near you, try harissa or another type of chili paste.
- Cooking pan
- 100 gram Samphire
- 200 gram Crawfish Meat
- 5 tbsp Mayonaise
- 1 tsp Sambal Djeroek or more if you prefer
- Bring some water to a boil. Once cooking, at the samphire and cook it for 30 seconds. Then transfer the samphire to a bowl with ice water to stop the cooking process.
- Mix the crawfish with the mayonaise, sambal and freshly chopped chives.
- Divide the samphire over 4 glasses and top off with the crawfish. Serve directly.