MasterClass - Barbequed Crayfish
Barbequed Crayfish, Shao Xing Steamed Eggplant and Snake
Recipe by Josh Emett
1 medium crayfish
30g butter, cubed
2 Japanese eggplants
100ml Shao Xing cooking wine
50ml white sugar
½ tsp salt
20ml sesame oil
50ml light soy
2 tsp chopped ginger
2 tsp chopped garlic
White sesame seeds, toasted
200g snake beans
Coriander sprigs, to serve
1. Heat a barbeque grill to medium high.
2. Split the crayfish in half, remove the heads and reserve. Rub the flesh with a little oil and place flesh side down on the barbeque. Cook for 1-2 minutes and then turn, place a couple of cubes of the butter on the flesh and continue to cook.
3. Take the crayfish heads and roast in a frying pan over high heat. Once well roasted and coloured, add 100g butter and cook to a nut brown colour or beurre noisette. Pass firmly through a fine sieve, pushing as much of the liquid though as possible.
4. To prepare the eggplant, slice the eggplant in half and then on an angle into 2 inch lengths. Salt with sea salt for 10 minutes then wash off and pat the eggplant dry. Prepare a steamer and steam the eggplant for 12 minutes until cooked.
5. Place the Shao Xing cooking wine, sugar, salt, sesame oil, soy sauce, chopped garlic and ginger in a saucepan, bring to the boil and simmer for 2 minutes. Pour over the freshly steamed eggplant.
6. Gently barbeque the snake beans then slice neatly into 6cm pieces.
7. Drain the eggplant and reserve the juices. Roll the eggplant in toasted sesame and place on the base of plate. Pull the crayfish meat out of the shell and serve on top. Finish with the snake beans. Take the beurre noisette and mix with a little of the Shao Xing sauce to create a dressing, drizzle over the top of the dish and finish with fresh coriander.
1. Regular eggplant may be substituted for Japanese eggplant but it may need to be salted for longer.
2. Snake beans may be substituted for green beans.
3. Other fresh shellfish may be used as a substitute for crayfish such as king prawns, scampi or Moreton Bay bugs.