|4||Crayfish, Fresh and alive, medium size (Main)|
|1 drizzle||Olive oil, for frying|
|½ cup||Fresh herbs, flat-leaf parsley, mint and basil|
|4 Tbsp||Butter, use garlic butter if you have some|
|8 slices||Wholemeal sandwich bread, fresh|
|2 cups||Long grain rice, steamed|
|3 sprigs||Fresh mint, to garnish|
|8 to garnish||Nasturtium flowers|
|2||Lemons, wedges to serve|
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- Submerge the crayfish in fresh water for about 30 minutes. Bring a large saucepan or stockpot of salted water to the boil, then add the crayfish and simmer for 5 minutes. Remove from the water and chill.
- Once the crayfish are cool enough to handle, split them in half lengthways. Oil a barbecue hotplate and sprinkle with a little salt, then turn on the heat.
- Place the crayfish meat-side down and grill for 2 minutes on a medium heat. Turn and grill for 2 minutes. Sprinkle generously with herbs, garlic butter and lemon juice.
- Arrange the bread, lettuce and rice on platters, then place the crayfish on top. Garnish with mint, nasturtium and lemon.