Hospobaby helped Sid make the slaw and assemble the rolls for the crayfish filling. She proclaimed after dinner that it was her new favourite and that we should make crayfish rolls a Summer Sunday ritual. Raising kids … it’s definitely not cheap!
|½||White cabbage, finely sliced|
|½||Red cabbages, finely sliced|
|5||Radishes, finely sliced|
|1||Fennel bulb, finely sliced|
|1 bottle||Japanese mayonnaise, (Yum Yum sauce)|
|2||Lemons, zest of|
|2 Tbsp||Sesame seeds, lightly toasted|
|1 bunch||Chives, chopped|
|2||Crayfish tails, between 200-250g each (Main)|
|8||Bread rolls, long white (Main)|
|3 tsp||Unsalted butter, for crayfish and to toast the rolls|
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- In a mixing bowl mix the cabbages, radish and fennel, season with a small amount of salt and set aside for half an hour then drain all the liquid from the vegetables and add the mayo to dress the slaw. Add the zest from the lemons, toasted sesame seeds and chives. Mix well and check seasoning.
- Split the crayfish tails in half by cutting through the middle. Cook the crayfish in a pan over medium heat with some butter for a couple of minutes, avoid colouring the crayfish meat. Remove from the pan and cool.
- Once cool slice the crayfish into nice pieces and mix with the slaw. Butterfly the rolls and toast with butter to make them slightly crisp. Spoon the crayfish slaw evenly into each roll and serve.
*”Hospo”, short for hospitality, is a term used regularly in the hospitality industry. Chand and Sid own the restaurants, Sidart and Cassia, so Zoya has been part of the hospitality industry from day one, hence the term “hospobaby”.