10 Dec More than a Salad – Sweetcorn, Crayfish and Avocado

This salad is my own invention and it’s become one of my favourites of late. I’m eating it in many different ways – as a filling for jacket potatoes; with grilled, smoked mackerel, sweet potato mash and hot sauce; or simply on top of freshly boiled jasmine rice. It’s so flavoursome, that I would say it’s more than a salad, in fact. It kind of reminds me of the cold dish that I always order at Gourmet San – preserved egg with tofu and spring onion – something to do with the consistency (both crunchy and squidgy) and the strong taste, I believe

 

Fresh sweetcorn is important here, you need to boil it on the cob, then slice it off with a sharp knife. Combine this with chopped avocado, smoked and dried crayfish, as well as the Thai-style spicy dressing

The dried crayfish I found in the World Food aisle at Tesco’s. Every time I eat it I feel like I’m on the boats in Southern Thailand, somewhere near Koh Tao Island. I found this feeling at odds with the brand, which is supposed to be taking me to Africa. Yet on closer inspection I found that it is actually made in Thailand. Good to know that my tastebuds are not deceiving me  after all

Ingredients

Ripe avocado

Dried and smoked crayfish

Corn on the cob, cooked and sliced off the cob

Dressing

Fish sauce

Red chilli, chopped

Lime

Cumin, dried

Coriander, dried