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Karena and Kasey's Kitchen Diplomacy


Ep 10 - Crayfish with Pineapple Salsa

Crayfish with Pineapple Salsa

Serves 2

2 Large Crayfish

Pineapple Salsa

½ Pineapple, cubed

1 chilli, sliced

1 bunch coriander, chopped

½ red onion, finely diced

1 spring onion, sliced

Garlic Herb butter

150gm Butter softened

2 cloves garlic crushed

1 tbsp. chives

1 tbsp. coriander

1 tbsp. parsley

Salt and pepper


Place the crayfish in the freezer for at least ½ an hour, remove and pierce the crayfish between the eyes and through the shell. Cut the crayfish all the way in half

Mix together all of the ingredients for the herb butter

Heat a large BBQ on a high heat, spread the butter over the grill shell side down for 3mins then put the flesh down and grill for a further 3-4mins. Remove from the BBQ and spread with more of the butter.

Mix together the ingredients for the salsa and serve with the Crayfish