Apricot soy chilli crayfish
A quick and easy stove top or oven grilled cray fish tails that’s absolutely delicious with some crusty bread or a savoury rice. You could omit the wine and use fish stock instead.
|3||green chillies — crushed|
|3 tbsp||sriracha sauce — or according to your tastes|
|2 - 3 tbsp||smooth apricot jam|
|2 tbsp||soy sauce|
|salt and black pepper|
|4||garlic cloves — crushed|
|2 - 3 tsp||chilli flakes|
|fresh coriander — or parsley, chopped|
|1/4 cup||white wine — or fish stock|
|2 - 3 tbsp||olive oil|
Melt the butter in sauce pan on low heat and while melting add your jam and rest of the ingredients except crayfish tails, fresh cream and wine. Once melted remove from heat and leave aside to cool
Wash your crayfish, pat dry and pour the marinate over. Rubbing the marinate into the flesh.
Add the olive oil to a pan on meduim heat and add your marinated tails flesh down making to the pot, making sure all the marinade is added to the pot as well, fry for a few minutes
Pour over the wine and fresh cream, stir through.
Garnish with chopped coriander and chilli flakes. Enjoy with some crusty bread or savoury rice.
Adjust apricot jam, chilli or sriracha sauce ingredient quantities according to your taste.
This recipe works great if you prefer to cook in the oven with the grill on instead of on the stove top.
Reprinted with permission from The Healthy Plate blog, follow along on Instagram for more recipes.