Spicy Crayfish with Coconut Milk

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:

1. Peel the the crayfish. Place them in the steamer. Season with salt and pepper.
2. 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.
3. Add the oil to the mixing jar.
4. Place the steamer on top of the jar without the measuring cup.
5. Cook on speed 4, 120 degrees, 7 minutes.
6. Drain the excess oil and mix with the spices on speed 4.
7. Cook for a further one and a half minutes on speed 4, 120 degrees.
8. Drizzle with the coconut milk. Cook and select “sauce” speed 4, 80 degrees, 8 minutes.
9. Season to taste with the lime juice.
10. Remove the crayfish from the steamer and cover with the sauce just before serving.