Serves 6

Ingredients:

  • 1 x 750g crayfish

  • 10 litres seawater (filtered through a fine sieve or tea towel) 

  • Salt

  • 120g Japanese mayonnaise

  • Finely chopped Iceberg lettuce 

  • 10g chopped spring onion 

  • 24 slices pickled cucumber 

  • 12 sprigs bronze fennel

  • 1 lime, cut into 6 wedges 

  • 6 fried milk bun (recipe below)

Method:

  1. Place the crayfish into an ice slurry of seawater and ice for 20 minutes to put the crayfish to sleep (please read more information here about humane handling of live crayfish).

  2. Bring the seawater to the boil. 

  3. Boil the crayfish for 7minutes then turn off. Allow to sit in water for another 3 minutes.

  4. Remove crayfish and place into another ice slurry until chilled.

  5. Remove and prepare by removing the head and shell. Slice the flesh. 

  6. Place mayo onto the milk bun, add lettuce, pickles, spring onion and then the lobster. Garnish with fennel and serve with a lime wedge.

  7. Enjoy!

Fried Milk Bun Recipe

Ingredients:

  • 300g flour

  • 50g castor sugar

  • 2g salt

  • 1 egg

  • 160ml milk

  • 1.5g yeast 

  • 30g melted butter 

  • 500ml peanut oil

  • Salt to garnish

Method:

  1. Mix all ingredients except the butter for 5 minutes. After this time, add the butter and mix for a further 10 minutes. 

  2. Allow to rise for 45 minutes at 30°c until doubled in size. 

  3. Preheat your oven to 130°c with a tray of water at the bottom to add humidity to the oven. 

  4. Portion the dough mixture into 90g pieces and shape. Allow to rise again and wash with egg wash. 

  5. Place the buns into the oven and bake for 20minutes.

  6. Remove and allow to cool.

  7. Heat peanut oil in a deep fry-pan, until the oil reaches 180°c.

  8. Fry the buns by constantly moving them while cooking to produce an even browning in the oil. 

  9. Remove and drain the buns, sprinkle with salt and keep them warm before serving.