4 medium crayfish
3 limes, juice only
2 tbsp olive oil
4 shallots, minced
2 cloves garlic, crushed
2 stalks lemongrass, sliced thinly
2 tbsp tomato paste
10g palm sugar
2 red chillies, sliced finely, plus extra
400ml coconut milk
4 pak choi, cut in half
washed chargrilled chillies, lime wedges and fresh coriander, to serve
Prepare crayfish by removing tails from the body.
Cut through the centre of each tail and remove the excretion cord down the centre. Leave flesh in the shells if preferred, or remove.
Squeeze lime juice over crayfish tails. In a large heavy-based flameproof roasting pan, heat olive oil. Add shallot, garlic and lemongrass. Sauté for 5 minutes until tender. Add tomato paste, sugar and chilli. Add crayfish tails and cook for 8 minutes. Lower the heat; add coconut milk.
Season to taste with salt and freshly ground black pepper, and extra chilli to taste. Add pak choi halves; cook for a further 5 minutes, until greens have just wilted.
Serve garnished with chargrilled chillies, lime wedges and coriander.