Boiled Freshwater Crayfish in Coconut Broth
Freshwater crayfish gathered from mountain streams, simmered briefly in a light coconut and onion broth. It's a rustic dish tied to inland village life rather than the reef and open ocean.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 10
- carbs
- 6
- protein
- 18
- calories
- 190
Instructions
- 1
Soak live crayfish in clean water for 1-2 hours to purge them. Rinse well.
- 2
Bring water and onion to a gentle simmer in a large pot on the stovetop.
- 3
Add the crayfish to the pot. Cook for 5 minutes.
- 4
Pour in coconut milk and season with salt.
- 5
Simmer gently for another 8-10 minutes until the crayfish are cooked through.
- 6
Serve hot in bowls with plenty of broth.
Chef's tips
Soak live crayfish in clean water for a couple of hours before cooking to clean out any grit.
Storage
Refrigerate up to 2 days.
Reheating
Reheat gently on the stovetop, being careful not to overcook the crayfish.
Common mistakes to avoid
- •Overcooking the crayfish until the meat turns rubbery
- •Skipping the soaking step, which leaves grit in the finished dish
Serving suggestions
Cooked Boiled Freshwater Crayfish in Coconut Broth?
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