Recipe by Missy Wombat
Koura is the Maori name for NZ crayfish also known as rock lobster. This recipe would probably work well with king prawns too. Times are guestimates
- 2 spring onions, thinly sliced into long strands
- 1⁄2 cup extra virgin olive oil
- 3 red peppers, core removed,thinly sliced into long strips
- 3 cloves garlic, thinly sliced
- 2 large red chilies, seeds removed,thinly sliced into rounds
- 1 tablespoon cilantro roots, finely chopped
- 1⁄2 cup coriander leaves (cilantro)
- 4 small live crayfish, cut in half lengthways,vein removed
- 1⁄4 cup olive oil
- sea salt
- fresh ground black pepper
- 1⁄4 cup lemon juice
- 400 g snake beans, tips trimmed (Chinese long beans)
Directions See How It's Made
- Sauté the peppers, garlic, chillies and coriander root in the 1/2 cup of olive oil until the peppers are soft and the oil becomes red and fragrant.
- Stir in the spring onions and coriander leaves.
- Coat the crayfish halves with the 1/4 cup of olive oil, sea salt and freshly ground black pepper.
- Place flesh side down on to a hot grill or heavy frying pan.
- Cook until the flesh is golden.
- Turn the crayfish over and continue to cook until the shell has turned orange and the meat is just cooked.
- Drizzle with lemon juice.
- Cook the snake beans in boiling water for 2-3 minutes until tender.