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Crayfish Tails with Tropical Salsa

Crayfish Tails with Tropical Salsa

A fresh and crisp tropical flavour of a Kiwi favourite.

Ready in: 25 minutes

Serves: 4

Complexity: easy

kcal: 286

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4 raw crayfish tails
90 g softened butter
2 tsp crushed garlic
½ tsp coriander, chopped
lime wedges
1 avocado, large
1 telegraph cucumber
1 mango
Juice of 1 lemon
2 tbsp red onion, fine chopped
¼ cup sweet chilli sauce


Prepare the salsa: peel & cut avocado, cucumber & mango into 1 cm cubes then drizzle with lemon juice. Toss together with chopped onion and chilli sauce. Cover and refrigerate until needed. Using kitchen scissors, cut each side of the soft shell of the underside of the crayfish tails and remove. Run a metal skewer through the length of each tail to keep them flat while cooking. Mix the butter, garlic, coriander and SIDS CRAZY LEMON together and spread onto the tails.
Oil the grill bars on high and place the tails cut side down and cook for 2 minutes to sear. Turn over to shell side down and cook for 5-8 minutes until the shell turns red and the meat is white and firm but not dry. Brush the meat twice with the butter at intervals. While the tails are cooking, place the lime wedges on the BBQ to colour them a little and brush with chilli sauce.
Remove the tails to a platter, place a dob of the butter on top, garnish with grilled lime wedges and serve with salsa.