Name: Roasted Crayfish with Garlic Butter
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g crayfish; Some water; Some White sesame; 40g butter; Some Barbecue sauce; 20g White wine; 15g ginger; 20g garlic; 10g Millet pepper; 5g Shallots

Roasted Crayfish with Garlic Butter

by Shangshizhiwen

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

I went to the morning market in the early morning of the weekend and encountered lively crayfish. This stuff is in a big fire in Sichuan cuisine street, but I have never eaten it because it is too spicy to bear. Happy Dibuy goes home, ready to make a crayfish that suits your taste.

Although I was very careful when cleaning, I was caught by a particularly fierce person, which hurts a bit.

Humph, let's see how I can convince you in a while! ! ! Come on, hurt each other~~

Originally I wanted to make something that is not spicy at all. The millet pepper is just for the color to look good, but after finishing it, it will still be a bit spicy, but it's still acceptable to such a slight degree.

The crayfish after roasting is red and bright, and a bright red color, which makes one's index finger move when you look at it. It's such a great red, and when I look at it, I feel like I'm alive and fragrant after eating it.

Drinking beer, licking the crayfish full of garlic and butter fragrance, dipping the soup and biting the sweet shrimp tail meat, seeing the two marks on the fingers, I feel that this kind of drop hurts each other, it’s okay. Yes~~

Roasted Crayfish with Garlic Butter

1. Cut off the beards on the abdomen of the crayfish, wash it clean, cut off the head and eyes down, and pick out the sand sac on the shrimp head and throw it away.

2. Cut 10 grams of ginger into shreds.

3. Mix the barbecue sauce with white wine and water, and add shredded ginger to make a marinade.

4. Put the crayfish in the fresh-keeping box, pour the marinade, stir evenly, cover the lid, and let stand for 2 hours.

5. Cut the remaining 5g ginger into cubes, cut 10g garlic into cubes, and prepare 5g millet pepper.

6. Put 20g of butter in the wok, low heat, melted, add ginger, garlic, and millet pepper, and fry the aroma.

7. Add the marinade of crayfish and marinated shrimp, stir-fry, and stir-fry for a while until the color of the shrimp turns red.

8. Pour it into the tin box and send it to the middle layer of the oven preheated to 200 degrees.

9. The timer is about 20 minutes.

10. Cut the remaining 10g garlic, 5g millet pepper into sections, and cut the shallots into sections.

11. Put 20g of butter in the wok, heat to melt on low heat. After the oven program runs for 15 minutes, take out the tin box, sprinkle garlic and millet peppers on the crayfish, and pour the melted butter.

12. Then put the tin box into the oven and continue to bake until the end of the procedure. After taking it out, sprinkle the shallots and cooked white sesame seeds on the surface and serve.

Tips:
1. The crayfish are fresh when they are bought. You can rinse them with warm water before processing, and then sprinkle a little salt on the crayfish. After about 20 minutes, they will not move at all and can be processed.
2. The roasting time is adjusted according to the temper of the oven and the size of the shrimp.