Tropical Crayfish Skewers
Crayfish Skewers. Oh boy.
These sweet, flavoursome little nuggets were cooked up on a weekend away at a mates farm.
Wine, food, laughs, all in a setting where there was bushland as far as the eye can see and the only noises were the birds and the occasional bellow of a cow.
They’re pretty easy to make actually.
The hardest part is either going to be sourcing a crayfish or making the curry paste.
(Or in my case, finding straight sticks to use after coming to the realisation we had no bamboo skewers…)
Here’s what you’ll need -
1 Tropical crayfish
1/2 cup Yellow curry paste
Bamboo Skewers
Open coals
The how to -
Start by popping the tail off your cray.
Straight into a pot of aggressively boiling salty water for about 40 seconds.
Take your cray out and plunge it straight into an ice bath.
What we’re doing here is creating a clear separation between the body and shell. Without doing this process the meat can easy tear and stick to the shell when you’re trying to pull the meat out.
It will help it all stay together and keep its shape.
Get some scissors and cut down either side of the soft underside, then simply peel it pack and the meat will release from the shell.
Once you’ve taken your tail meat out, cut it into large chunks and feed it onto the skewers.
Get your paste and really generously marinade the cray skewers. I mean generous! This is flavour town and the little chunks of curry paste will char over the coals creating these beautiful little crispy flavour bombs.
Marinate the meat for 30 minutes, all the way up to 24 hours. (Longer the better!)
For your heat source, you can either use a screaming hot BBQ or even better fresh, hot coals.
Take your skewers and put them over the heat, making sure its hot enough to put a little char and smoke onto the skewers.
Turn when necessary but dont overcook! The meat should be barely translucent. You can check this by looking in the gaps between where the meat is skewered.
To finish, eat them hot and with a real generous squeeze of lime.