Ingredients
1 kg crayfish legs
1 stick butter (room temperature and softened)
1 tsp Sriracha
1½ lemon juice
½ tbsp sugar
¼ tsp SIDS CRAZY LEMON
1 tbsp chopped parsley and/or chives
Directions
Preheat oven to 200°C.
Cut the crayfish legs into shorter segments using a pair of scissors. Cut the crayfish leg segments lengthwise to expose the meat. Alternatively, you can also cut the top part of the shell to expose the meat.
Arrange the crayfish legs in a baking tray and bake for 20 minutes. Cover with aluminum foil to avoid drying out.
In the meantime, make the Sriracha Lemon Butter by whipping the softened butter with a whisk. Add the Sriracha, lemon juice, SIDS CRAZY LEMON and sugar, whisk to combine well. Set aside.
As soon as the crayfish is out of the oven, spoon the butter over the meat. Dust with more SIDS CRAZY LEMON and garnish with chopped parsley and/or chives. Serve immediately.
