• TO DRINK: An oaked viognier has sweet spice to match Asian flavours

    BBQ Asian style crayfish salad From Ultimate Braai Master

    Serves: 2– 4
    Cooking Time: 20 mins


    • 2 crayfish tails
    • 100ml soya sauce
    • 50g brown sugar
    • 100ml honey
    • 5ml (1 tsp) chilli, chopped
    • 5ml (1 tsp) ginger, chopped
    • 1 small garlic clove, chopped
    • SALAD
    • ¼ white cabbage, thinly sliced
    • 5ml (1 tsp) coriander leaves, roughly chopped
    • ¼ carrot, thinly sliced
    • ¼ cucumber, thinly sliced
    • 2,5ml (½ tsp) pickled ginger, thinly sliced
    • 2,5ml (½ tsp) chilli, finely chopped
    • 2,5ml (½ tsp) garlic, finely chopped
    • salt and freshly ground black pepper, to taste
    • lemon juice
    • 2 large egg yolks
    • 5ml (1 tsp) Dijon mustard
    • 250ml (1 cup) canola oil or vegetable oil
    • salt and freshly ground black pepper, to taste
    • lemon juice, to taste



    Combine the soya sauce, sugar, honey, chilli, ginger and garlic in a saucepan and bring to a boil. When boiled remove from heat and set aside to cool.


    To prep the crayfish tails, pull out the crayfish tail and clean it as you are going to use the tail as garnish and plate. Add the crayfish tails to the soya mixture but keep some of the soya mixture to one side as you will be adding it to your mayonnaise. Set aside for 2 – 3 hours or until needed.


    For the salad, mix all of the ingredients together and add some of the soya mayo. Finish with seasoning and lemon juice.


    For the mayonnaise, mix the eggs and mustard in a 1L jug. Use a stick blender to blend the oil while pouring in a steady stream. Season with salt, pepper and lemon juice.


    When ready to serve, cook the crayfish tails on medium coals until firm, then break up and serve on salad and season to taste. Serve with mayonnaise.