Ingredients for 4 people:
- 8 crayfish
- Salt and black pepper
- 2 cloves garlic
- 1 medium onion
- 1 dried chilli or ½ fresh Thai chilli
- 1 cc ginger
- 60 g coconut or sunflower oil
- 1 cc turmeric
- 1 cc ground coriander coffee
- 1 cc ground cumin
- 1 cc badiana (aniseed)
- 250 g coconut milk
- 1 lime
Preparation:
- Peel the the crayfish. Place them in the steamer. Season with salt and pepper.
- Place the onion in the onion steamer and blend, on speed 5, for 30 seconds, together with the chilli, garlic and ginger. Repeat until a fine puree is obtained.
- Add the oil to the mixing jar.
- Place the steamer on top of the jar without the measuring cup.
- Cook on speed 4, 120 degrees, 7 minutes.
- Drain the excess oil and mix with the spices on speed 4.
- Cook for a further one and a half minutes on speed 4, 120 degrees.
- Drizzle with the coconut milk. Cook and select “sauce” speed 4, 80 degrees, 8 minutes.
- Season to taste with the lime juice.
- Remove the crayfish from the steamer and cover with the sauce just before serving.