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Barbequed Lime and Chilli Crayfish

Serves: 2
From: Nadia Lim
Crayfish

Ingredients

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

Method

  • 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.
  • 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.