Spicy Crayfish with Coconut Milk

Ingredients for 4 people:

• 8 crayfish
• Salt and black pepper
• 1 clove garlic
• 1 medium onion
• 1 dried chili or ½ fresh Thai chili
• 2 cloves of garlic
• 1 cc of ginger
• 60 g coconut or sunflower oil
• 1 cc of turmeric
• 1 cc ground coriander coffee
• 1 cc of ground cumin
• 1 cc of badian (anise)
• 250 g coconut milk
• 1 lime

Preparation:

1. Peel the tails of the crawfish. Place them in the steamer. Season with the salt and black pepper.
2. Place the onion and crush, at speed 5, 30 seconds, along with the chili, garlic and ginger. Repeat the operation until there is a very fine puree.
3. Incorporate the oil into the mixing jug.
4. Place the steamer over the jug without the beaker.
5. Cook at speed 4, 120 degrees, 7 minutes.
6. Drain excess oil and mix with spices on speed 4.
7. Let cook one and a half minutes more at speed 4, 120 degrees.
8. Dunk with the coconut milk. Room and kitchen at speed 4, 80 degrees, 8 minutes.
9. Adjust acidity to taste with lime juice.
10. Remove the scampi from the steamer and coat with the sauce.