Steamed Cray Tails with Prosciutto Mustard Butter and Caramelised Figs
I LOVE this recipe. It was done on the fly, which you should know if you read the post on the Prosciutto Mustard Butter recipe. We are loving our new brand Come Raid My Fridge series of videos and recipes. And what's not to love when there is crayfish in that fridge. Thanks Allan. Amazing, fresh, with some punchy flavours. All made on the fly off the top of my head. If you ever doubted wanting to join the Insider Club, this should tip you over the edge. Honestly!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 2-4 crayfish, tails only
- 2-4 fresh figs
- 1 Batch Prosciutto Mustard Butter Recipe
- A few lemon thyme sprigs
Prepare the butter in advance.
Add approx 1L water to the Thermomix bowl.
Place the cray tails into a paper lined Varoma tray and cook 24min/Varoma/speed 4.
Cut down the inside of the cray tail lengthways and check it is cooked.
Place onto a serving plate and dollop with the prepped butter.
To caramelise the figs, melt a little bit of the butter in a frying pan to a medium heat. Cut them in half and place cut side down onto the hot pan and cook briefly until the colour has brightened and the fragrance is irresistible!
Serve together with some fresh lemon thyme sprigs on top.
This is just one of our Insider recipes. Join us today and start cooking!
That's all the recipes!
No more recipes to load