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Roast kayur (crayfish)

Enhance the natural flavour of fresh crayfish by barbecuing them straight in their shell.

Roast kayur (crayfish)

Roast kayur (crayfish)

  • serves

    6

  • prep

    5 minutes

  • cook

    15 minutes

  • difficulty

    Easy

serves

6

people

preparation

5

minutes

cooking

15

minutes

difficulty

Easy

level

Ingredients

  • 2 large crayfish
  • 50 g garlic butter
  • 2 tsp finely minced garlic
  • Salt 

Instructions

  1. Place a barbecue over high heat.
  2. Using a sharp chef’s knife, split the crayfish down the centre to create two halves. Spread the crayfish meat with the garlic butter and garlic. Season with a pinch of salt.
  3. Place the crayfish, shell side down on the barbecue grill. Cook for 10-15 minutes, or until the crayfish meat turns opaque. When the crayfish meat is white and firm, flip the crayfish meat side down and cook for a further 1-2 minutes, or until slightly charred.
 

Aaron Fa'Aoso showcases Torres Strait Island cuisine in season two of Strait to the Plate.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 28 November 2023 4:09pm
By Ralph Tamu
Source: SBS



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