Crayfish chilli and herb crust
You will need
1 Crayfish
2 cups Fresh panko breadcrumbs
1 tbsp Chopped fresh parsley
1 tbsp Chopped chives
2 tbsp Lemon juice
50g Melted butter
Grated Zest of 1 small Lemon
Golden Sun Thai Sweet chilli sauce
Cracked Pepper to Season
Here’s how
Partially cook crayfish in salted water, split in ½ lengthwise. Chop flesh into bite sized portions & loosely pack back into shells.
Brush or drizzle with Thai sweet chilli sauce then top with the crumble mixture sprinkled over & around flesh.
Place under grill & cook for 5 minutes, or until the top starts to brown.
Wash down with chilled Anchorage Sauvignon Blanc
Crumble
Mix breadcrumbs, lemon juice, zest & herbs in a bowl. Season with plenty of cracked pepper. Add melted butter just prior to grilling the crayfish. Blend well with breadcrumb mixture. Serve with a crispy salad.