Freshwater Crayfish, Shell Mayo and Finger Lime - Recipe by Simon Furley

Ingredients

5 freshwater crayfish
3 organic egg yolks
200mL cotton seed oil
3 Tbs malt vinegar
2 finger limes
2 organic red apples
1 lime

Method

Make sure the crayfish are dead by placing in the freezer for up to one hour.

Start with a pair of scissors cutting down the back of the crayfish. Then pull out the meat inside and place to one side.

Once all crayfish are prepped, place all the shells on a tray and roast in the oven for 15 minutes at 160 C.

Remove shells from oven and place into the cotton seed oil, lightly bringing the oil to around 80 C. Leave overnight to infuse.

The following day, place three egg yolks into blender and add vinegar. Begin to blend and slowly add the cotton seed oil until it becomes a mayonnaise. Season heavily with salt and pepper before placing in the fridge.

Over a BBQ or a wood burner, season the crayfish tails and place on the grill cook for around 40 seconds on each side, then remove.

While they are resting, use a sharp mandolin to slice the two apples very thinly. Squeeze half of the lime over the apples.

Place the mayonnaise in a bowl and add the remaining half of finger lime. Add the slightly warm cooked crayfish on top, then finish with the sliced apple over the top of that.

At The Paddock restaurant, we dehydrate the yabby shells and blend them to a fine powder to sprinkle over the top.