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Steamed Crayfish - Christmas Lunch at the Beach
The freshest crayfish ever cooked at the beach in a potjie (dutch oven)
Ingredients
| 6 piece(s) | crayfish |
| seawater | |
| For the Garlic Lemon Butter Sauce: | |
| 100 g | butter |
| 2 clove(s) | garlic crushed |
| 3 tbsp | lemon juice |
| 1/2 tsp | salt |
| white pepper to taste |
Method
Preparation time: ca. 45 min / Grade of difficulty: easy / Calories per portion: n/a
Meet with your friends and family at the beach and dive into the ocean and catch crayfish, 1 per person.
Then split crayfish and remove alimentary canal. Add seawater to the potjie (pot) to a depth of 30mm. Place a rack or a bed of straw to the bottom of the pot.
Arrange crayfish halves, shell side down, on rack or straw. Cover with lid. bring to the boil, reduce heat and steam for 20 minutes.
Melt butter slowly in a smaller potjie, removing scum that is formed. Add garlic and fry for a few minutes. Add remaining ingredients and simmer for a few more minutes.
Serve hot with steamed crayfish.
Then split crayfish and remove alimentary canal. Add seawater to the potjie (pot) to a depth of 30mm. Place a rack or a bed of straw to the bottom of the pot.
Arrange crayfish halves, shell side down, on rack or straw. Cover with lid. bring to the boil, reduce heat and steam for 20 minutes.
Melt butter slowly in a smaller potjie, removing scum that is formed. Add garlic and fry for a few minutes. Add remaining ingredients and simmer for a few more minutes.
Serve hot with steamed crayfish.
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