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Neil Perry

Dry Crayfish Curry

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Neil's twist on a curry dish using fresh crayfish.

Ingredients

  • 2 kg Crayfish in large portions shell on
  • Extra Virgin Olive Oil
  • Lemon Juice
  • Ginger
  • Garlic
  • Coriander
  • shallot
  • green chilli
  • Salt
  • Pepper
  • ¼ cup Water
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Method

  1. Pound together coriander, chillies, ginger, garlic, olive oil and lemon juice in a mortar and pestle to a rough paste and set aside.
  2. Add oil to a hot wok pan.
  3. Salt crayfish pieces with shells still on and add to wok, adding more oil as necessary - do not allow to stick or burn.
  4. Cook for six to seven minutes.
  5. Add a little water to steam crayfish to cook through.
  6. Mix through curry paste.
  7. Just before removing from heat, add chopped shallot stalk, juice of one lemon,and season with pepper.
  8. Pile on a large plate or platter and top with coriander leaves and shallots.
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