Crayfish and mango salad recipe
Fresh crayfish and sweet mango combine for a light, summery salad perfect for hot weather suppers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Kitchen scale
- Kettle
- Stove
- Pot
- Mixing bowl
- Colander
- Serving bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Citrus press
- Whisk
- Spoon
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)
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