COOK-OFF RECIPES:

Jana Van Boxtel, an apprentice chef at Explorers Restaurant, Kingaroy, an entrée of char-grilled red claw on a bed of rocket and glass noodle salad (with a spicy peanut dressing) for the 2006 PCA South Burnett Regional Culinary Competition. Jana won the award for "Most Innovative Use of Peanuts" with this dish.

Wine Accompaniment:
Kingsley Grove Estate Verde

Ingredients
1/2 cup teriyaki sauce
3 tsp ginger, minced
3 tsp tamarind paste
3 tsp chilli paste
3 tsp garlic paste
3 tsp smooth peanut paste
1 1/2 tbsp rice vinegar
1 1/2 tbsp coriander, chopped
1/4 cup peanut oil
3 red claw crayfish
100g glass noodle
100g rocket lettuce

Method
Combine teriyaki sauce, minced ginger, tamarind paste, chilli paste and garlic paste in a small saucepan and simmer over low heat. Stir well until combined then remove from heat and allow to cool.

Slice chilli so that the ends are still intact, place into iced water and set aside.

Cook glass noodles by placing in boiling water, cover and let cook for a few minutes then strain.

Wash rocket leaves, let drain.

In food processor, combine peanut butter, tamarind mixture, rice wine vinegar and coriander and with motor running add peanut oil gradually until combined.

Leaving shell on the red claw, chop in half, wash interior and place on char until flesh is cooked. During the last stage of cooking, drizzle some of the dressing into the shells.

Combine some of the glass noodles with the rocket leaves in a bowl.

On large round plate, place remaining noodles then top with the noodle salad. Place cooked red claw on top of the salad and garnish with red chilli and onion curls.

Serves 2

Local Produce:
Peanuts - PCA, Kingaroy
Peanut oil - PCA, Kingaroy
Peanut paste - The Peanut Van, Kingaroy
Asian products - Burning Beats, Kingaroy
Red claw - Stumer's Home Creek Aquaculture, Wooroolin
Wine - Kingsley Grove Estate, Kingaroy