Desert lime cray with red desert seasoning

For a seafood plate packed with the flavours of the Torres Strait Islands, try this recipe from Nornie Bero, featuring native ingredients crayfish, desert limes and saltbush leaves.

Credit: Island Echoes

• serves

  4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• Olive oil, for drizzling
• 1 large onion, finely chopped
• 2 crayfish tails, cut into 1 cm strips
• 150 g pearl meat, roughly chopped
• 2 tbsp whole desert limes
• 1 lime, finely zested
• 1 tsp red desert seasoning
• 2 tbsp whole saltbush leaves, plus extra to serve
• 1 tbsp extra hot chilli paste
• 60 g crisp salad leaves, to serve
  

Instructions

1. Heat a large frying pan over high heat. Add a drizzle of olive oil. Once hot, add the onion and cook, stirring, for 2-3 minutes, or until translucent.
   
2. Add the sliced crayfish, pearl meat, desert limes and lime zest to the pan. Cook, tossing occasionally, for 4-5 minutes, then sprinkle with the red desert seasoning, saltbush leaves and extra hot chilli paste. Cook for a further 3-5 minutes, then transfer the desert lime cray with red desert seasoning to a serving plate. Garnish with extra saltbush and serve with crisp salad leaves on the side.

Note

• Red desert seasoning will be available for purchase online at Mabu Mabu in the near future! In the meantime, substitute with lemon pepper seasoning. Extra hot chilli paste is available for purchase from Mabu Mabu online.

Watch how to make this recipe on Episode 7 of Island Echoes with Nornie Bero.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.