Steamed Cray Tails with Prosciutto Mustard Butter and Caramelised Figs
by Tenina Holder
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!
Are you following us on Instagram, Facebook, Pinterest and Twitter?
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Need
- 2-4 crayfish, tails only
- 2-4 fresh figs
- 1 Batch Prosciutto Mustard Butter Recipe
- A few lemon thyme sprigs
Do
- 1
Prepare the butter in advance.
- 2
Add approx 1L water to the Thermomix bowl.
- 3
Place the cray tails into a paper lined Varoma tray and cook 24min/Varoma/speed 4.
- 4
Cut down the inside of the cray tail lengthways and check it is cooked.
- 5
Place onto a serving plate and dollop with the prepped butter.
- 6
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!
- 7
Serve together with some fresh lemon thyme sprigs on top.
