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New Zealand Koura with Snake Beans, Peppers & Coriander

2 spring onions, thinly sliced into long strands
12 cup extra virgin olive oil
3 red peppers, core removed,thinly sliced into long strips
3 cloves garlic, thinly sliced
2 large red chilies, seeds removed,thinly sliced into rounds
1 tablespoon cilantro roots, finely chopped
12 cup coriander leaves (cilantro)
4 small live crayfish, cut in half lengthways,vein removed
14 cup olive oil
sea salt
fresh ground black pepper
14 cup lemon juice
400 g snake beans, tips trimmed (Chinese long beans)


Saute the peppers, garlic, chillies and coriander root in the 1/2 cup of olive oil until the peppers are soft and the oil becomes red and fragrant. Stir in the spring onions and coriander leaves. Coat the crayfish halves with the 1/4 cup of olive oil, sea salt and freshly ground black pepper. Place flesh side down on to a hot grill or heavy frying pan. Cook until the flesh is golden. Turn the crayfish over and continue to cook until the shell has turned orange and the meat is just cooked. Drizzle with lemon juice. Cook the snake beans in boiling water for 2-3 minutes until tender.

Source: www.food.com