Crayfish is a seasonal delicacy that we can enjoy only in the warm season. If you do not catch them yourself, you will have to pay a round sum for a portion of these arthropods. So, it’s worth knowing the best recipes so that the money is not wasted.
How to choose crayfish
When choosing crayfish in a store, you need to know a few nuances that will allow you to purchase a quality product that is not dangerous to your health.
Firstly, it is worth asking where the crayfish you plan to buy were caught. It is worth giving preference to the fact that before appearing on the counter they lived in a river. Stagnant water of lakes and artificial reservoirs is a more favorable environment for the development of bacteria and microbes.
The second is the external mobility of the cancer. If there is a mountain of supposedly fresh arthropods in the window, but they do not show any activity, then it is definitely not worth buying them. But the crayfish trying to crawl or pinch with a claw all that they reach, will be the freshest.
As for size, you need to give preference to larger individuals. Those that are longer than 13-15 cm will be the best choice for our future dish. If the cancer is very small, then most likely he lived in an environment where there was little food, which means that he himself can be unhealthy and of little use.
Cooking
Fried crayfish can be no worse than the more familiar to us, boiled. Before cooking, they must be thoroughly rinsed and the intestine and esophagus removed.
Then pour about 100 ml of vegetable oil and twice as much soy sauce into a preheated pan. For lovers of pungency, a few drops are a few drops of Tabasco sauce and chopped garlic. It is worth noting that it is better to use a deep pan. This will make it easier to mix the crayfish during cooking and to distribute the sauce.
Fry the crayfish for about 15 minutes, stirring occasionally so that the fragrant soy sauce gets on each of them. In the process of cooking fried crayfish acquire a characteristic red color, by which you can determine the degree of their readiness.
Crayfish sauce
The sauce can be the finishing touch for any dish. Even for such an uncomplicated one as ours. And better than ordinary crayfish can only be fried crayfish in a creamy sauce. It is quite possible to cook it separately if you want to serve the main dish separately and the gravy separately.
To prepare it, you need to melt 120 g of butter in a convenient bowl, pour a couple of tablespoons of finely chopped onions and the same amount of sweet, bell pepper. Constantly stirring, add paprika and red pepper to taste. Next, pour there the same 3 tbsp. l white wine and leave on moderate heat for several minutes. The mixture should boil slightly. At the very end, add about 300 g of cream cheese in small portions to the preheated sauce. Cheese must be completely dissolved.
In combination with such a spicy sauce fried crayfish, the recipe of which we described just above, will sparkle with completely unexpected colors and will become not only a beer snack, but also an excellent dish for the festive table.
Enjoy your meal!