How To Cook Crayfish Tails South Africa

Fresh coriander leaves to garnish. Fill a large saucepan with enough salted water to completely cover the crayfish. Don t let cooking lobster tails scare you you really can do it.

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Chop the remaining flesh fine or use a mill to ground the alikreukels.

How to cook crayfish tails south africa. Cut the crayfish in half and clean. Or make a court bouillon better still if you are enjoying your fresh catch on the beach use sea water. We have two golden rules here at cape fish.

Lobster or crayfish kreef as they re locally known are regarded by many as the most delicious of all south african seafoods. Add the crayfish tails to the pot and stir to ensure the tails are covered in the sauce. Cooking time should be 6 minutes for every 450 grams.

2 teaspoons crushed garlic. Heat oil in a pot with. Season flesh with salt and pepper then place in a bamboo steamer ready for steaming.

Cook on medium heat for 8 minutes or till done when the meat is white tender but still firm. 1 teaspoon black mustard seeds. Remove from the pot and clean all the perriwinkle shaped flesh.

Rinse under cold water and pat dry. Heat the braai or a griddle pan to a medium heat. 2 fresh green chillies chopped.

Given the cost of these sweet firm textured crustaceans cooking them to perfection is of paramount importance. Tin coconut milk. Place half a crayfish on each serving plate and top with a round of garlic butter sprinkle over a generous helping of baby greens.