Teppanyaki Style Crayfish

Crayfish has become a real luxury, therefore treat it with care and serve it with a flourish! But it is on the red list and large prawns can be used instead.

YOU WILL NEED

  • 3 - 4 whole fresh crayfish, cut in half lengthways (see Ina’s Tip) OR 12-18 king-size prawns
  • Ina Paarman’s Lemon & Black Pepper Seasoning
  • 1 medium red onion, finely sliced on a mandolin
  • Ina Paarman’s Green Onion Seasoning
  • olive oil
  • lemon wedges
Method

Split the crayfish in half (see Ina’s tip)

Cook the crayfish halves meaty side down and then shell side down on the braai or on a griddle pan until the meat just cooked.

Remove the tail meat from the shell and season very lightly with Lemon & Black Pepper Seasoning.

Keep on one side.

Fill the shell halves with the sliced onions which are lightly seasoned with Green Onion Seasoning and drizzled with olive oil.

Cook the shells, filled with onion.

Place the cooked crayfish meat back on the bed of onions in the shells.

Serve with lemon wedges.

Ina's Tip

Splitting Crayfish:

  1. Push the point of the knife into the cross (+) on the crayfish head.
  2. Split tail in half lengthways. Remove the vein.
  3. Grip tail firmly. Pierce sharply at central point again. Halve head. Rinse halves under cold running water.
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