- serves 4 people
- preparation 15 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 2 large crayfish
- 2 tbsp (40 ml) vegetable oil
- 1 brown onion, roughly chopped
- 4 garlic cloves, crushed
- 1 tbsp finely grated ginger
- 1 cup (250 ml) coconut milk
- 2 tsp curry powder
- Salt
- Steamed rice, to serve
Instructions
- Using a sharp knife, extract the tails from the crayfish. Slice the tail meat (shell-on) into medallions, following the natural segments in the tail. Place the lobster medallions into water until required.
- Heat the oil in a medium saucepan over medium-high heat. Add the onion, garlic and ginger and cook for 4-5 minutes, or until softened. Drain the crayfish medallions and add to the pan. Stir, and then cover and simmer for 3-5 minutes, or until the crayfish shells turn red and the meat is cooked.
- Add the coconut milk, curry powder and a pinch of salt, stir through until warmed, then remove from the heat. Serve with steamed rice.
Aaron Fa'Aoso showcases Torres Strait Island cuisine in season two of Strait to the Plate.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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