BBQ Crayfish

Ingredients:
1 medium crayfish, split in half
1 Tbsp cracked coriander seeds
Finely grated zest of 1 lime
2 small dried bird’s-eye chillies, crushed
2 cloves garlic, crushed
50g butter, softened
Lime wedges for serving

Cooking Methods:

• Rinse crayfish, removing mustard if preferred. Pat thoroughly dry with absorbent kitchen paper.
• Mix remaining ingredients except lime wedges together in a small bowl. Spread flavoured butter over flesh of both halves of the crayfish.
• Barbecue crayfish shell side down to start for 4-5 minutes on a barbecue hot plate, then turn over and barbecue for 5-7 minutes until the flesh is golden and cooked through. Serve hot with lime wedges.
  

From Your Home and Garden magazine, November 2007.