Barbecued Crayfish with Lemongrass and Chilli Butter

Barbecued Crayfish with Lemongrass and Chilli Butter

This butter, with fresh Asian flavours, goes well with most seafood. Add a spoonful when cooking scallops in the shell or thread onto skewers and baste several times during cooking. Brush firm fish fillets or a whole fish with the butter and grill over a medium heat.

Serves 4

Photography by Aaron McLean
From issue #39