Crayfish is best done simply, so as you will see from my recipe this is extremely easy to do, yet oh so satisfying!
If you don’t want to put them over the coals, you can eliminate this step and just boil them in a big pot, they are equally as enjoyable to eat, just minus the delicious smokey flavour and the addition of the garlic butter.
Crayfish on the Braai
- Crayfish (as many as you please)
- Boiling water
- Add the crayfish to a large pot, snapping the feelers off first. (Breaking off the feelers will just allow for more space in the pot).
- Add 2-3cm of boiling water and a pinch of salt.
- Boil on a high heat and allow to steam for approx 15 minutes. (This will vary depending on your pot size).
- When the crayfish have turned a beautiful bright red, take them off the stove and place them into some cold water.
- With some nice sharp scissors, cut the crayfish in half and remove the vein. You can then rinse the inside of the crayfish and remove any unwanted mess.
- If you would like to eat them steamed, and are not planning to follow the next few steps on the braai, they are now ready to devour!
- ON THE BRAAI: Make sure you have some nice coals ready.
- Melt a generous amount of butter and garlic together for your basting sauce.
- Place the crayfish on a grid over the coals, shell side down and bast with the garlic butter until just warmed through. (The crayfish are already cooked so you do not wish to overcook them on the braai).
- Turn the crayfish over meat side down for approximately 30 seconds, the butter will fall into the coals and create some smoke, which will create the smokey flavour we are looking for.
- Serve the boiled or smokey crayfish with mayonnaise. Eat with your fingers and get messy!
- This recipe uses fresh crayfish. If working with frozen, semi-defrost in the fridge overnight.