17 July, 2015
We had a week away in Akaroa recently, and enjoyed trying the cafes and restaurants there. On the way home we decided to stop at Nin’s Bin on the Kaikoura Coast, selling freshly caught crayfish. We chose a cold cooked cray that had been caught and cooked that day.
Once home, I got some de Broods Bakkers part baked baguette out of the freezer (love having freshly baked bread so easily!). When we were ready to eat I reheated the crayfish in a pot of simmering water on a wire rack for 8 minutes.
I washed some bok choi and tossed with some garlic, lime juice, salt and neutral oil. Then added them to a hot wok and wilted them. We served the fresh crayfish with the bok choi, warm bread, lime and garlic aioli, and of course a Marlborough Sauvignon Blanc!