This is one of the best things I've tried lately. I found the recipe in Buffé, a magazine by Ica, which is one of the largest food companies in Sweden. It doesn't sound too exciting, I know, but somehow - it just really works so well. Definitely, definitely try this one. It's super fast, super tasty, and generally just so rewarding for the simple effort you put into it.
Crawfish tails are sold in plastic jars here, weighing about 170 g minus the liquid. One such jar is perfect. You can substitute frozen tails, or frozen shrimp for that matter.
Crawfish Bulgur Salad
Serves 2 generously
200 ml bulgur wheat
400 ml water
1 leek, white part only and finely sliced
170 g crawfish tails, ready to eat
1 orange
1 avocado
pat of butter
salt
black pepper
Yogurt dressing
100 ml thick greek yogurt
1 tbsp water
1 teaspoon french mustard
1/2 - 1 teaspoon sambal oelek
1 small garlic clove, crushed
Boil the bulgur - according to instructions on the package, or just use twice as much water as bulgur, put in a pot with the bulgur, bring to a boil, put on a lid, turn down heat, and let stand for about fifteen minutes.
Start by mixing the dressing - very easy, just stir it all together. Thin with some more water if you need to.
Fry the leek and the crawfish tails briefly in butter, add salt and pepper. Peel and dice the orange, dice the avocado.
And then the magic happens. Take a big bowl. Add everything - the avocado and orange, the leeks and crawfish, the bulgur. That is it. Add the dressing. Enjoy.
And I couldn't resist a picture "in the nude"...
6 comments:
They often have quite nice recipes in Buffé, but I've apparently missed this one. I will give it a try later on. In the last issue there's a recipe for Passionsfruktskaka that I just have to try :-)
I love bulgur salads! One question, though... what's sambal oelek?
Oh, sorry cheap_veggie_gourmet - I should have mentioned that. Sambal Oelek is a chili paste - it's pretty much red chilies, crushed in oil. You can substitute any hot chili paste, and I think that next time, I'm trying it with a thai-style sweet chilli sauce.
hej, jag har en fråga om ett av dina recept. jag bakade "cornbread" häromdagen och använde mig av polenta. i dag hittade jag majsmjöl och provade det i stället. det blev inte riktigt samma sak då polenta är som små små gryn, medan majsmjöl mer har konsistensen av potatismjöl. eftersom jag aldrig ätit "äkta cornbread" vet jag inte alls hur det ska smaka så min fråga är, vilket är bäst att använda, majsmjölet eller polenta?
Hej Maria! Du ska använda polentan. Majsmjöl är corn flour, och i cornbread använder man corn meal som är grovmalet = i stort sett samma som polenta.
då vet jag. tack för ditt svar :-)
//maria
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