12 pieces fresh crayfish tail
I packet of grated Mozzarella
1 packet of Spaghetti
1 can of tomato paste
6 tablespoons of Spaghetti Sauce
1 big onion (chopped)
2 tablespoons of olive oil
3 to 4 slices Unsalted Butter
1 tablespoon minced garlic
Grasp the body of the crayfish and twist off the head.
Peel off the top part of the tail’s shell (that was closed to the head)
Pinch the end of the tail and pull off the bottom part from the meat.
Remove the black vein on the back of the tail with a knife or by hand.
Crack open the claws with metal claw crackers on the widest part of the claws or cut the claws open with a pair of scissors to access the meat.
Credit goes to the owner of the above diagram.
For this recipe, I discarded the top portion of the crayfish and used the tail portion only.
Boil the spaghetti in a saucepan with salted water. Takes around 10 minutes. Time will vary depending on the quantity cooked.
In a large saucepan or wok heat up some olive oil and begin to fry the chopped onions.
When the onion begin to soften, add the tomato paste, Spaghetti Sauce and cooked crayfish meat and cook for about 5 minutes.
By adding the ingredients you will give the dish a greater intensity and depth when eating.
At this point you can season with coarse salt and pepper and a bit of coarse sugar to your personal taste.
Finally add the pasta to the sauce and stir thoroughly so the sauce grabs the pasta evenly.
Top the dish with finely shredded mozzarella and extra crayfish meat (if available)
In a clean pan, add about three to four slices of unsalted butter and a tablespoon minced garlic.
Sautéed the minced garlic and when the butter starts to bubbled, add the crayfish tails and fry them evenly.
Add a tablespoon of Chinese cooking wine (Hua Tiao Chiew) and mix well.
Once the crayfish turned red and opaque, remove immediately from the pan.
Scoop your desired amount of Spaghetti, add the warm sauce, few tablespoons of grated mozzarella and topped with a few pieces of the cooked crayfish and serve immediately.
Sprinkle a generous amount of grounded parsley for added flavour.
This is only a guideline of how to prepare Spaghetti.
There are many variations, various sauces and ingredients to be used.
Don’t be afraid to experiment on the preparation and see what’s best for your taste bud.
Check out this link for more interesting Crayfish recipes
If you are a lobster fan, you may want to check how I prepare some of my family favourite