Crayfish poached in a Thai spiced coconut milk broth is served with sautéed mushrooms and pak choy.


  • 200g crayfish tails

  • Poaching stock

  • 400ml thick coconut milk

  • ½ lime juiced

  • 2 tbs white wine

  • 4 shallots chopped

  • 10g fresh ginger

  • 10g lemon grass – chopped

  • 10g coriander seeds – crushed

  • 10 coriander leaves – fresh

  • 3 lime leaves

  • Salt and pepper

  • ½ bird eye chilli pepper – sliced

  • 1 clove garlic

  • 1 star aniseed

  • 4 shiitake mushrooms

  • 2 pak choi – halves

  • 1 tsp curry powder (med)


  • 1.

    Combine the poaching liquor ingredients and simmer for a minute. Poach the crayfish in the liquor, then remove and keep warm. Pass the broth through a sieve.

  • 2.

    Sauté the mushroom and pak choi and a separate pan and moisten with a little broth, add the crayfish, combine carefully and serve.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 219kj
  • Fat Total 15g
  • Saturated Fat 12g
  • Protein 9g
  • Carbohydrate 15g
  • Sugar 4g
  • Sodium 487mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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