2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Crayfish is a seasonal delicacy that we can only enjoy during the warm season. If you do not catch them yourself, then you will have to pay a round sum for a portion of these arthropods. So, it is worth knowing the best recipes so that money is not wasted.
How to choose crayfish
When choosing crayfish in the store, you need to know a few nuances that will allow you to purchase a quality product that is not dangerous to your he alth.
First, you should ask where the crayfish you plan to buy were caught. It is worth giving preference to those that lived in the river before appearing on the counter. The 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 cancer. If there is a mountain of allegedly fresh arthropods on the window, but they do not show any activity, then you definitely should not buy them. But the crayfish, seeking to crawl or pinch everything they can reach with their claws, will be the freshest.
As for the 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 may be unhe althy and of little use.
Cooking
Crayfish fried can be no worse than the more familiar to us, boiled. Before cooking, they must be thoroughly washed and the intestine and esophagus removed.
Next, pour about 100 ml of vegetable oil and twice as much soy sauce into a preheated pan. For spicy lovers, a few drops of Tabasco sauce and chopped garlic will be an excellent addition. It is worth noting that it is better to use a deep frying pan. This will make it easier to mix the crayfish during cooking and 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, which can be used to determine the degree of their readiness.
Crayfish sauce
Sauce can be the finishing touch to any dish. Even for something as simple 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 a separate main course and a separate gravy.
To prepare it, you need to melt 120 g of butter in a convenient bowl, add a couple of tablespoons of finely chopped onion and the same amount of sweet bell pepper. Stirring constantly, add paprika and red pepper to taste. Next, pour in the same 3Art. l. white wine and leave on moderate heat for a few minutes. The mixture should simmer gently. At the very end, add about 300 g of cream cheese in small portions to the heated sauce. The cheese should be completely melted.
In combination with such a spicy sauce, fried crayfish, the recipe of which we described a little above, will sparkle with completely unexpected colors and become not only a beer snack, but also an excellent dish for a festive table.
Bon appetit!
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