Crayfish on the Weber

She eats shellfish on the seashore, or at least she would if she had a Weber. Fancy the fine taste of the Atlantic on your tastebuds this Christmas? Why not cook some crayfish on the braai for a rather fancy festive meal.

Cook crayfish on the Weber this Christmas

Crayfish is such a treat at this time of year but make sure you buy from a reputable fishmonger who practices within Sassi restrictions. You want little guys who are on the green list. Ahoy, me matey.

Ingredients (serves 8):

4 whole crayfish (about 600g each)
Juice of 6 limes (approximately 80ml), plus zest of 2 limes
120g treacle sugar
2 tsp (10ml) fish sauce
100ml soy sauce
2 red chillies, de-seeded and finely chopped
Assortment of basil leaves and other summer herbs

Method:

1. Mix the ingredients for the sticky sauce together and place it on a medium heat. Cook for a few minutes until the sauce has reduced and thickened slightly.
2. Remove from the heat and set aside whilst you prepare the crayfish.

crayfish sticky sauce

3. Crayfish should be killed before cooking. This prevents the flesh from toughening and is considered more humane.
4. Place the crayfish in the freezer for an hour before cooking to sedate. Press a large knife through the middle of the head.
5. To halve: place the crayfish stomach side down on a work surface and using a very sharp knife, cut forward from the back of the head area and press down the length of the body firmly to halve. Turn crayfish around to cut through the tail. Remove the insides, rinse under water and pat dry with paper towel.

preparing the crayfish

6. Get your braai to a medium hot heat – we used the Weber Smokey Joe.
7. Place the crayfish flesh side down on the braai grid and cook for 5 minutes.
8. Turn over and cook for another 5 minutes – baste the flesh with a bit of the sticky sauce.
9. As soon as the flesh is cooked, remove and serve on large platters, with remaining sticky sauce and fresh herbs.