It’s another night of wondering what to do with the 2 kilos of crayfish that I bought from @dragonoceanfishery before the lockdown. Initially I bought it because I was craving for crab/lobster noodles and thought that I could substitute the lobster with this poor man’s lobster (Not so poor lah considering that its RM88/kg – such a nice number horr). After reading up on a lot of the recipes available on the net, I don’t think that’s such a good idea to replace it with this crayfish. So, I shall keep that crab/lobster noodles recipe for another time (and also when I decided to spend on a lobster -_-).

Back to the crayfish; I bumped into a recipe that used Cajun-garlic-butter on a lobster and they grilled it. I thought that sounds pretty delicious for my quick dinner. So, I went to get all my spices ready and bammm I saw an untouched Moroccan Seasoning sitting nicely in my fridge. So, maybe I can try this instead of the Cajun. I did, and it turned out zeeeeeelicious. I won’t waste your time anymore.

Recipe down below.

Note:

1. You can substitute the crayfish with prawns too. Just like how I substitute the lobster with crayfish.
2. If heating your griller is too much work, you can choose to just grill it on a pan. It works as well too but I cant promise you that lovely charred taste will be there though.
3. I read somewhere that you can use blow torch too but I don’t know. Let me know if you did it this way.

You can pour/brush the rest of your moroccan concoction on the hot crawfish and I used lotsa coriander here just because I love it.

What do I eat it with ?

I had it just like that and had some with Arab bread. Moroccan whattttt! I guess, you can pair it with rice too. It’s really up to you.

Love,

Sofia.