Barbecued crayfish with spicy satay sauce

Barbecued crayfish with spicy satay sauce

Tôm hùm nưong sốt satay

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

In Nha Trang, itinerant food vendors prepare this dish on the footpaths or at the beach, on small hibachi-style barbecues.

Crayfish has such sweet delicate meat that it doesn't need a lot of work to let its flavour shine. For this simple dish, select a live crayfish that has not been in a tank for too long, as the taste diminishes in animals kept in tanks.

Ingredients

Quantity Ingredient
1kg live crayfish
vegetable oil, for brushing
2 teaspoons Spicy satay sauce

Method

  1. Put the crayfish in the freezer for 30 minutes. a until there are no signs of movement.
  2. Meanwhile, heat a chargrill or barbecue to medium.
  3. Holding the crayfish with a cloth to protect your hands from small cuts from the shell, cut it in half lengthways, using a heavy knife or a cleaver. Remove and discard the intestinal tract.
  4. Brush the flesh of the crayfish with 2 teaspoons of oil, and place on the hot barbecue, shell side down. Cook for about 5 minutes, brushing occasionally with a little extra oil. Take care not to burn the shell, as this imparts a very bitter flavour into the delicate flesh.
  5. Turn the crayfish halves over and cook for 1 minute. Flip them back over, baste with the spicy satay sauce and cook for a further 2 minutes.
  6. Remove from the heat and serve with napkins and a finger bath - eating crayfish can be a messy business!
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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