How to cook crayfish?

Entree @ Sun Ming Gee Restaurant
© wEnDaLicious (Flickr)
Preparation: Cleaning, buying and storing
Buying /storing/cleaning guide
* Fresh crayfish/lobster is best cooked on the same day but it may be stored in the fridge for up to 48 hours after it has been cooked.

* Live crayfish can be stored in the fridge, covered with wet paper towels for no more than 24 hours.
* To freeze crayfish meat, wrap in plastic/freezer paper and again store inside a clean plastic bag.
* To clean crayfish, spread them out on the counter and remove any dead ones.

Then place them in a colander and spray with cold water to remove sand/silt. – To remove the crayfish‘s vein, boil for 3 to 4 minutes, then leave to cool.
Turn the crayfish‘s stomach pointing upwards. Holding the tail firmly, twist until it cracks, then carefully remove the vein. Crayfish recipes
Crayfish Etouffé

Ingredients
2 1/2 pounds crayfish tails
1 stick margarine
3 large onions ( finely chopped)
salt and pepper to taste
Parsley

Method
Saute the onions in margarine for 15 to 20 minutes or until the onions are soft. Add in crayfish ‘fat’ from the body cavity and cook over low heat , stirring frequently until the fat comes to the top.
Add the tail meat and season with salt and pepper.
Add enough hot water to get the etouffé to the desired consistency.
Simmer for 20 minutes.
Add chopped parsley.
Serve over hot rice.

Lobster cooking:

Crayfish curry

Ingredients
2 1/2 pounds crayfish tails
4 oz coconut cream
ginger root finely chopped
2 large onions (chopped)
1 clove of garlic (finely chopped)
salt to taste
1 teaspoon brown sugar
1 teaspoon lime/lemon juice
1 tablespoon mild curry
2 teaspoons coriander
2 teaspoons cumin
1/2 teaspoon chilli
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
pinch of cloves and nutmeg

Method
Boil crayfish for 10 minutes.
Cool then remove tails and claws.
Cube the meat and save the cooking liquid.
Combine coconut cream with 1 cup of cooking liquid.
Add spices and cook until ring of oil appears.
Add onions, garlic and 1 cup of broth and cook for 15 minutes.
Add crayfish, season with salt and simmer for 5 minutes.
Add sugar and lime juice and stir.
Serve hot.