Kreef on the coals

  • 3 x Crayfish 1.1kg to 1.3kg each

  • 3 x 500g blocks of salted butter

  • 250 ml lemon juice

  • 250 ml water to mix with lemon juice as the lemon juice overpowers all other flavors.

  • 1 x chef spoon fish spice (up to you which one you use, just taste your sauce as you add the spice as it might be too salty but normally a level chef spoon should do)

  • 4 cloves of freshly chopped garlic

  • 3 x green chilies chopped

  • 1/4 bunch coriander (danya)

Basting sauce: Place your lemon juice and water mix in a pot on the grill over the fire so that it heats up, chop your garlic, parsley and coriander up, throwing it into the lemon juice mix, so to adding your fish spice and chilies for that extra heat of the fire. As it comes to boil add your butter (to make the melting prosses of the butter quicker chop the butter into smaller blocks) then stir it until all the butter is melted. Place your pot just off the fire on the grill not allowing it to cool down but also not having it stay at boiling point.

Cooking method: Clean and butterfly your Crayfish (same as you would do a prawn), place your Crayfish on the grill over an open fire, grill your Crayfish shell down. As you grill it baste your Crayfish every 5 to 10 min with your lemon butter sauce you made, so that the meat cooks in its own shell. You will eventually see the juices boil on the edges of the Crayfish   between the meat and the shell. Grill your Crayfish until the meat is white in color and do not stop your basting process as it will dry out quickly on an open fire.

Serve with the side of your choice, 3 Crayfish at 1.1kg to 1.3 kg will feed at least 8 to 10 of your best mates 😉

Enjoy and God bless

I live to eat not and not eat to live😈

Johan Muller

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