Prep 10 mins
Cook 5 mins
DH and I had this at restaurant in Canberra nearly 30 years ago, the chef cooked it at the table in front of us, so we have duplicated it many times. It is a special occassion dish or one we have when we want to spoil ourselves (as long as crayfish is in season). The serving size of 2 is for an entree over rice or for 1 over rice and steamed vegetables as a main. I have not included time if you need to get the crayfish meat out of the tail (usually 5 to 10 minutes).
- 170 g crayfish (raw meat - 6 ounces)
- 1 tablespoon butter
- 1⁄4 teaspoon Southern Comfort
- 1 tablespoon sour cream (we use light)
- 1 tablespoon Southern Comfort
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 spring onion (scallion, finely sliced)
- Slice crayfish meat into medallions.
- Mix butter and 1/4 teaspoon southern comfort and melt in a small frypan (skillet) on a low heat.
- Add crayfish meat and cook to meat colours but translucent at the centre.
- Add 1 tablespoon of southern comfort and flambe, once flames settle move frypan of the heat, season with salt and pepper.
- Put back on low heat, add sour cream and warm through.
- Toss in spring onions and stir through.
- Serve over rice.
Awesome, awesome, awesome. I was lucky enough to be given a cray the other day and wanted a change from garlic butter on the bbq. Thought this looked like an interesting recipe and more importantly had the ingredients on hand, though used Jim Beam instead. The only thing DH and I thought could be better was a bit more sauce but I'll try that next time. Thanks so much for this fantastic recipe, I've since sent a copy off to my friend who provided the cray and I'm sure he'll love it just as much.
I used wild caught bay scallops for this dish and instead of having it with rice, the scallops were placed over chopped fresh greens called mizuna and also included some grated hard boiled egg. This recipe cannot be simpler and tasty. Next time, I would love to serve this with some rice to have all the wonderful sauce soak in. Thank you I'mPat for posting this yummy recipe.
Excellent way of cooking shell fish. I used prawns/shrimp as crayfish was out of season here in Australia and the taste of using prawns/shrimp may of altered the flavour but the sauce was outstanding. I will try this again once crayfish is back in season however I think it will work with crab, mussels or any other soft shell fish. Thank you Chef Potts.