Boiled crayfish and sweet corn with potatoes | Milkbottle

Boiled crayfish and sweet corn with potatoes


Grilled limes give a special flavor sensation to this delicious dish of crayfish, sweet corn & potatoes. Serve with crusty bread to soak up the buttery juices.

Boiled crayfish and sweet corn with potatoes

Serves 4 – 6

2 lemons, juiced (save peel)
3 bay leaves
1 whole head of garlic, cut in half horizontally
3 medium sized onions, peeled and quartered
1 red chilli, halved lengthwise
bunch of thyme
1 stock cube
60 ml white wine
500g new potatoes, skin on
6 ears of sweet corn, broken in half
6 crayfish tails, or 500 g prawns, cleaned
60ml butter
bunch of parsley, roughly chopped
3 limes, halved

Place 4 liters of water in a large pot adding the lemon juice and rind, bay leaves, garlic, onions, chilli, thyme, stock cube and wine.
Bring to boil, reduce heat and boil for a further 15 minutes.
Add the potatoes and boil for 12 minutes. Add the sweet corn and boil for 5 minutes.
Lastly add the crayfish and boil for about 8 minutes until the crayfish has turned a bright red. Place the butter in a large pan on medium heat and add the parsley.
Place the limes cut side down in the pan and grill until lightly caramelized.
Lift the crayfish tails, sweet corn and potato from the pot, letting the water drain off well and sauté in the butter until golden.
Serve with grilled limes.

Image: Robbert Koene via Taverne Agency. Recipe: Liezel Norval-Kruger

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