Braaied Crayfish Tails
Braaied Crayfish Tails
Servings: 4
The ultimate luxury braai!
Print Recipe
Ingredients
- 4 crayfish tails defrosted
For the butter
- 125 g butter softened
- 1 clove garlic crushed
- handful parsley leaves finely chopped
- 1 tsp Dijon mustard to serve
- small pinch chilli powder optional
- 1 lemon juiced
To serve
- lemon wedges
- chopped parsley
Instructions
- Light your fire!
- Make the butter by mixing together all the ingredients, then season and set aside.
- Use kitchen scissors to cut along the tops of the crayfish shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Add some butter to each one. The tails can be prepared a few hours ahead and chilled.
- When your fire is ready, braai the crayfish tails for 10 mins (turning over) until cooked through. Put the butter into a small bowl for diners to dip the crayfish meat in. Serve with lemon wedges and scatter with extra parsley.Â
