Sydney Seafood School :: Poached Redclaws with Chilli & Coconut
Redclaws, freshwater crayfish from tropical Queensland and the Northern Territory, are very similar to the more popular Yabbies. The males have a distinctive red patch on their large front nippers.
Keywords
- Sydney Seafood School :: Poached Redclaws with Chilli & Coconut
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Ingredients
- 16 x 75g live Redclaws (see notes)
- 800ml coconut milk (see notes)
- 200ml chicken stock
- 200ml water
- 1 tablespoon fish sauce
- 1 tablespoon grated palm sugar
- 2 tablespoons lime juice
- 2 kaffir lime leaves, very finely shredded (see notes)
- 1 large red chilli, halved, seeded and sliced
- Salt flakes, to taste
- Small Thai basil leaves, to garnish
- Steamed jasmine rice, to serve
- 4 lime cheeks
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