seafood

Crayfish tail

Weighed; no spoon or counted-item conversion.

Nothing truly mimics crayfish's sweet shellfish flavour; prawns are the closest.

• 
  Large raw prawn

  Use the same peeled weight. Cook for 2–3 minutes until pink; firmer texture and less sweet than crayfish.

• 
  Langoustine

  Use the same weight of shelled tails, split if large, and cook 1–2 minutes longer; closest texture.

• 
  Lobster

  Use the same cooked weight, cut into tail-sized pieces and add at the end to avoid toughening; sweeter and richer.

• 
  Paneer

  Use the same weight, cut into tail-sized batons and add in the last 3–5 minutes; no long cooking needed.

• 
  Potato

  Use the same weight, cut into 1 cm cubes, parboil and add 10 minutes earlier; gives body but not shellfish flavour.

• 
  Mushroom

  Use the same weight, halve button mushrooms and add 8–10 minutes earlier; gives a meaty texture.

Seafood Bhel with Nimbu & Sev