Crayfish and mango salad

Ingredients

200g frozen shelled soya beans
Juice 4 limes, plus extra wedges to serve
4 tsp toasted sesame oil
3 tbsp sweet and spicy chilli sauce (we used Lingham’s)
400g cooked and ready to eat egg noodles
300g cooked crayfish tails
200g ripe mango, peeled and diced
200g cucumber, sliced
200g radishes, finely sliced
Handful mixed fresh herbs, finely chopped (we like mint and coriander)

Ingredients

200g frozen shelled soya beans
Juice 4 limes, plus extra wedges to serve
4 tsp toasted sesame oil
3 tbsp sweet and spicy chilli sauce (we used Lingham’s)
400g cooked and ready to eat egg noodles
300g cooked crayfish tails
200g ripe mango, peeled and diced
200g cucumber, sliced
200g radishes, finely sliced
Handful mixed fresh herbs, finely chopped (we like mint and coriander)

Method

Put the soya beans in a heatproof bowl, cover with boiling water and leave for 5 minutes. Drain, rinse under cold water, then set aside.
For the dressing, mix the lime juice, sesame oil and chilli sauce in a large salad bowl until smooth.
Add the soya beans, egg noodles, crayfish tails, mango, cucumber, radishes and herbs to the salad bowl, toss well and season to taste with salt and pepper. Serve straightaway.

Method

Put the soya beans in a heatproof bowl, cover with boiling water and leave for 5 minutes. Drain, rinse under cold water, then set aside.
For the dressing, mix the lime juice, sesame oil and chilli sauce in a large salad bowl until smooth.
Add the soya beans, egg noodles, crayfish tails, mango, cucumber, radishes and herbs to the salad bowl, toss well and season to taste with salt and pepper. Serve straightaway.

delicious. tips

If you can’t find crayfish tails this salad is just as good made with white crabmeat or cooked peeled prawns.

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