Lime, Coriander and Chilli Crayfish

Ingredients
2 x Crayfish
1 ½ tbspn's chopped fresh coriander
1 x clove garlic chopped finely
Zest of 1 lime
Juice of ½ lime
1 x red chilli finely chopped
75 gm softened butter
2 x tspn's brown sugar

Method
Halve the raw crays length wise.
In a bowl mix the coriander, lime zest and juice, garlic, chilli and brown sugar together with the softened butter. Brush this mixture over the tail flesh and body. Shell down, cook the crays until the shells turns orange. I cooked mine in a cast iron fry pan with a little water added to the pan. If you don't add the water the shell will burn and taint the flesh.
Immediately after the shells turn orange take them off the heat. Very important as they are still cooking.

 

Crumbed Crayfish Tail Cutlets

Ingredients
Fresh un-cooked Crayfish (a decent size, about 2kg is best)
1/2 cup of rice bran or olive oil.
1 cup of Breadcrumbs (panco Japanese breadcrumb are best).
Salt and pepper to taste.
1 lemon.

Method
Cover bottom of a large pot or electric frying pan with 2-3cm of water and bring up to a rapid boil. Using a sharp knife cut around the soft sinew that joins the crayfish tail to the body. Set aside the body and place the tail in to boiling water and cover with a lid for 30 seconds, turn tail over for another 20 seconds then remove.

Blanching the tail loosens the flesh from the shell. Take a pair of decent scissors or a knife and cut along the underside of the tail. Pull out the flesh in one piece and discard shell. Cut the clear tail flesh into 3cm thick cutlets and roll in mix of breadcrumbs, salt and pepper. The crumbed crayfish tail cutlets can then be fried in a pan of hot oil until golden brown on outside and white through the flesh, (usually around 5 minutes)

Serve the fried crayfish tail with a squeeze of lemon juice.

The Cray Body
Put this into the water you blanched the tail in, ad a tablespoon of salt to the water, cover and steam for 7-12 minutes (depending on size). Place the steamed crayfish body on a piece of newspaper in the middle of the table roll up your sleeves and get stuck into it. The water from the steamed body makes a good base for fish soup and the shell from the body makes great burley for snapper.

 

Grilled Crayfish with Mayo and Cheese

Ingredients
X1 Crayfish tail meat per person (cooked)
X1 dessert spoon crushed garlic
X1 dessert spoon butter
X1 dessert spoon mayonnaise
X2 dessert spoon mayo
X2 dessert spoon grated cheese
Sprinkle of paprika
Salt and pepper to taste

Method
Chop Cray tail into small cubes
Heat butter and garlic in pan and melt butter.
Add crayfish and mayonnaise, salt and pepper and cook for about 5mins until mayo and cray has browned a little.
Pour contents of pan into ovenproof dish and sprinkle with paprika then grill until cheese has cooked golden brown and serve.

 

 

Bachelor Crayfish

Fast easy butter chicken - crayfish
3 x cray tails uncooked
1 x jar of butter chicken sauce
Combine all ingredients into pan cook over stove for 10mins and eat out of pan
If you are trying to impress a lady friend cook rice and serve on a bed of rice on a plate (be warned you might not be a bachelor again after serving this dish)

 

 

Kim's Crayfish Cocktails

Combine ¼ cup Watties tomato sauce, ½ cup Best Foods Mayonnaise, 2 tablespoons lemon juice, 2 teaspoons Worcestershire sauce, 4 – 6 drops tabasco sauce (and a pinch of chilli powder if wanted). Mix well.
Lightly whip ½ cup cream. Add to the mixture.
Mix in crayfish (cooked)
Serve with fresh lettuce, tomato and lemon wedge. Sprinkle with paprika.
Best served chilled.

 

Kim's Paua Fritters

In a bowl add minced Paua, 1 egg, finely chopped onion and bacon, salt and pepper, parsley. Mix well.
Add 2-3 teaspoons of baking powder and about ½ cup flour to make a batter type mix.
If you want a bit of heat, add chilli flakes to the mix.

 

Garlic butter infused Paua

Ingredients
1 x paua per person - following ingredients are per Paua
1 x desert spoon crushed garlic
1 x desert spoon butter
Salt and Pepper to taste

Method
Tenderize Paua and cut into thin slithers about 3-5mm thick, cut from top to bottom.
Heat frying pan or Bar B Q plate till hot and add butter, garlic and Paua together stirring regularly for about 5mins or until Paua has golden brown edges.
Serve as side dish or nibbles with your favorite beer/ wine.

 

Gordon's Paua Fritter Recipe

Shuck 5 legal south Wairarapa paua. Remove teeth and guts. Coarsely mince. Add 1 coarsely diced large onion. Mix together in a bowl with a tough spoon.

In another large bowl put 1 cup flour, 1/2 teaspoon baking powder, 1 1/2 teaspoon of salt, 1 egg and 1 1/2 tablespoons sweet chilly sauce. Mix this together and add splash of water to make a THICK STICKY batter mix.

Add the paua and onions to the THICK STICKY batter mix and stir with a strong spoon.

Cook on BBQ in smallish patties. Enjoy

 

Jimmy's Paua Recipe

Remove paua from shell.
Put into a bag and bash with a hammer until it doesn't feel hard.
Slice into thin strips and put into a bowl and mix in garlic butter.
Get a pan or hotplate very hot with a little oil.
Put paua in and cook for 1 min and remove onto a plate

Serve straight away while still hot and soft