New stuff everyday,
Our crafty Chinese friends now export Procambarus clarkii crayfish ready, frozen, coming to a grocery near you.
It’s not as good as the fresh stuff, of course, but it’s a whole lot more practical, so here goes.
for two servings:
- 2 fresh coconuts
- 200g de Patty-pan flesh
- 200g ready to serve crayfish (350 g fresh if you feel like a warrior)
- 20 cl fish stock
- 1 teaspoon ground Turmeric or more
- 5 Combava leaves (Citrus Hystrix)
- 50g Celery branch
- a little salt to adjust the broth
Pierce the coconuts cleanly on the top to recover the water then cut the top off at around on quarter to make a serving recipient. scoop the flesh from the top cap and slice it
Keep the coconuts at 60°C in the oven while you prepare the rest
Pour the coconut water, the fish stock and the combava leaves in a large pan and sweat it down by one third at maximum heat (should take around 20 minutes)
slice the patty-pan in fine lanyards and the celery in small slices. add the vegetables to the broth an simmer for 15 minutes.
if you’re brave and decided to prep and cook you crayfish, split your broth, blanch your crayfish in another pan for a couple of minutes, replace the broth back into the main pan, scale your crayfish, and add them to the main broth too, add the Turmeric and simmer for another 15 minutes.
for pre-cooked crayfish, add the Turmeric, cook for another 10 minutes stirring gently, add the crayfish at the end 5 minutes before serving
Fill the coconuts with a skimmer and pour the broth to 5mm of the coconut rim.
