Fiery, buttery and packed with flavour, these peri-peri crayfish tails are made for summer entertaining.
There’s something special about crayfish sizzling over hot coals. Add a smoky homemade peri-peri butter, plenty of garlic and a squeeze of fresh lemon, and you have a seafood dish that looks spectacular but is surprisingly simple to prepare.
The trick is not to drown the delicate crayfish in chilli. You want enough heat to wake up the palate while allowing the naturally sweet, succulent meat to remain the star.
Serves: 4
Prep: 15 minutes
Cooking: 8–10 minutes
Difficulty: Easy
Ingredients
For the crayfish
- 8 crayfish tails
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper
- Fresh lemon wedges, to serve
- Chopped fresh parsley or coriander, to finish
For the peri-peri garlic butter
- 100 g butter, melted
- 4 garlic cloves, finely minced
- 2–3 red bird’s-eye chillies, finely chopped
- 1 tablespoon good-quality peri-peri sauce
- 1 teaspoon smoked paprika
- ½ teaspoon sweet paprika
- 1 teaspoon honey
- Zest of ½ lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- Pinch of sea salt
Method
1. Make the peri-peri butter
Combine the melted butter, garlic, chillies, peri-peri sauce, smoked paprika, sweet paprika, honey, lemon zest, lemon juice, olive oil and oregano.
Season with a small pinch of salt and mix well.
Set aside about one-third of the butter. Keep this portion separate so you can spoon it over the cooked crayfish at the end.
2. Prepare the crayfish
Using a sharp knife or kitchen scissors, carefully split each crayfish tail lengthways through the shell.
Remove the intestinal vein, rinse if necessary and pat thoroughly dry.
Brush lightly with olive oil and season with salt and freshly ground black pepper.
3. Fire up the braai
Prepare your braai for medium-high heat.
Place the crayfish tails shell-side down over the hot grill.
Cook for approximately 4–5 minutes, generously brushing the exposed meat with the peri-peri garlic butter.
4. Give them a quick char
Turn the tails flesh-side down and cook for another 1–2 minutes.
You’re looking for lightly charred edges and juicy, opaque flesh.
Don’t leave them unattended — crayfish cooks quickly, and overcooking will turn beautiful tender meat rubbery.
5. Finish with peri-peri butter
Remove the crayfish from the braai and immediately spoon over the reserved garlic peri-peri butter.
Finish with chopped parsley or coriander and plenty of fresh lemon.
Serve immediately.
