Chargrilled Crayfish with Spicy BBQ Sauce

SpotX Wild Foods Recipe from Grant Dixon
Prep:20 minutes Cook:15 minutes Difficulty:2

Ingrediants:

Lemon-infused olive oil or melted clarified butter
7 ripe tomatoes, chopped and seeded
150ml vinegar
1 small piece fresh ginger, coarsely grated
2 cloves garlic, chopped
1 fresh red chilli, sliced and de-seeded
1 small onion, chopped
150 grams sugar
Pinch of curry powder, coriander and cumin
100ml fish sauce
Lemon infused olive oil or melted clarified butter

Directions:

In a saucepan reduce vinegar and sugar until caramelized.
Add ginger, garlic, chilli and spices.
Cook for 2 minutes before blending in chopped tomatoes and onion.
Return to low heat and finish with fish sauce and seasoning.
Set aside but keep warm.
Split crayfish in half, de-vein and remove intestines.
Brush with a little olive oil or melted butter.
Sear, meat side down, on a chargrill or flat BBQ plate for 2 minutes.
Turn over and continue to cook for a further 3-4 minutes.
Brush with melted butter or oil several times.
Season with a pinch of sea salt.
Pour over sauce and serve.

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Chargrilled Crayfish with Spicy BBQ Sauce

Crayfish Sandwich with Curry Mayonnaise

Cheats’ Crayfish Thermidor

Classic Crayfish Mornay

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Dorothys Crayfish Thermidor

Mexican Marinated Crayfish

Oriental Crayfish with Onion and Ginger

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Crayfish

If there is a species that has been put on a pedestal as the pinnacle of Kiwi kaimoana, it is the spiny red rock lobster – crayfish. Over the years it has earned millions in overseas exchange and has made many of the commercial fishers, lucky enough to hold quota, rich men. Its dollar value sees the species, along with paua, at the head of the poachers’ hit list. In some regions it is estimated the ‘black market’ take is almost as high as the legitimate commercial harvest, both far surpassing the recreational catch. Despite the pressure on the fishery, crayfish still remains available to Joe Public provided they are prepared to put in the effort diving or potting for them. To many people a highlight of their holiday programme is to catch a few ‘bugs’ for the table.
The beauty of crayfish is that it can be prepared in so many different ways; its rich flesh requires little enhancement.
Like all seafood, crayfish benefit from taking a little care from the time they are caught to when they are served up. Once caught, the crayfish should be placed in a cool, damp spot. They will live for several days out of the water if kept cold and wet.