Barbequed Lime and Chilli Crayfish December 18, 2017

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This recipe for Barbequed Lime & Chilli Crayfish is the perfect way to enjoy one of NZ’s favourite delicacies this Christmas. Check out the original recipe by Nadia Lim here.
SERVES: 2
PREP: 5 MINUTES
COOKS IN: 10 MINUTES

Crayfish (or rock lobster) is an absolute treat so here is a delicious recipe to make the most of it!

INGREDIENTS

  • live crayfish 1 whole
  • garlic 1 clove, minced
  • red chilli 1 small, finely chopped
  • lime finely grated zest of 1
  • butter 1 ½ tablespoons melted
  • salt one pinch

METHOD

  1. Use a sharp, heavy knife to split the crayfish straight down the middle lengthways (after it has been put to sleep). Remove the mustard coloured liver.
  2. Mix all other ingredients together and brush over flesh of crayfish. Heat a barbeque or grill plate on medium heat. Place crayfish halves, shell side down first, on the hot plate for 3-4 minutes (the shells will start to turn red), then turn over to flesh side down and cook a further 3 minutes.
  • Tip: If you can’t get hold of a live crayfish, you can use a pre-cooked one – brush flavoured butter on the flesh and cook flesh side down for only a couple of minutes.

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Categories: Recipes

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