Cornish Crawfish Banh Mi with sriracha and tarragon butter
Cornwall meets Vietnam with this delicious quick and easy recipe for Cornish Crawfish Banh Mi with sriracha and tarragon butter from Chef, author and food photographer James Strawbridge.
Ingredients – Serves 2
200g Cornish Crawfish
2 tbsp sriracha
1 red chilli, deseeded and finely sliced
1 tbsp tarragon, chopped
Juice and zest of one lime
Pinch of sea salt
2 Hot dog rolls
For the pickled veg:
Handful of samphire
1 carrot, grated
½ red onion, sliced
6-8 radish, sliced
2 spring onions, finely sliced
50ml cider vinegar
1 tsp sugar
Pinch of chilli flakes
½ tsp pickling spices
Start by making a pickling solution with vinegar, sugar and spices. Heat until the sugar dissolves and it starts to bubble.
Add a splash of boiling water to dilute slightly and then plunge all your vegetables into the vinegar.
Add the sliced onion and radish first when very hot and after a few minutes cooling follow with the carrot, spring onion and finally samphire once the pickling solution reaches room temperature. This retains some crunch but provides lovely acidity to the tender veg.
In a pan, melt your butter and add in your chilli, tarragon, sriracha and lime. Add the Crawfish. Cook your Crawfish for 3-4 mins to warm through in the spiced butter glazing thoroughly.
Next bar-mark your hot dog rolls in a ridged skillet and fill with pickled veg and then a the buttered Crawfish. Finish with lime juice and some mayo or chilli sauce.
W Harvey & Sons handpicked Cornish Crawfish meat
With thanks to James Strawbridge
These recipes have been created by James Strawbridge, chef, author and food photographer
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