July 9, 2012 in The Ingredient, Crayfish: 1 Ingredient, 3 Chef Creations. Vote for your favourite.
Red Claw Crayfish: Thailand's Mini-Lobster
BY Rewat Srilachai
Executive Chef
Four Seasons Resort Chiang Mai
Four Seasons Resort Chiang Mai
Which of these three recipes look most appetising to you? Vote on your favourite now!
Steamed Red Claw Crayfish with Chili-Lime and Burmese Pickled Garlic
I personally love Red Claw Crayfish - not only is it very crispy and delicious, but this crustacean is also good for your health. Here in Chiang Mai, Red Claws are grown within the rice paddies of Thailand's mountains. The Red Claw Crayfish is originally from Australia, but we have the opportunity to farm them within Thailand's mountainous rice paddies. As the Red Claw eats only organic plants in the rice fields, it grows up organically.
| SEASON: | Warmer months. |
| REGION: | Australia. |
| TASTE: | Sweet, meaty, robust. |
| SELECTION: | Choose large, live crayfish. |
| PREPARATION: | Boil, grill, sauté, or cook on the hot plate or BBQ. |
Flavour Profile
Rewat Srilachai
Executive Chef
Choose big, live crayfish. If this ingredient isn't available in your country, any fresh shellfish can be used as a substitute.
The original flavour from the fresh Red Claw is already delicious, so there's no need for too much seasoning — just a hint of soya sauce, fish sauce, or vinegar will add taste. Fresh Red Claw have a smooth lustrous shell, deep blue to green in colour with distinctive large, red claws. Cooked, they present as bright red, typical of premium crustaceans, with a texture and flavour similar to lobster.
Benefits
The meat of the crayfish is arguably more healthy than traditional seafood products as it is low in fat, cholesterol and salt. Like lobster, crayfish are rich in Omega-3 fatty acids, which when added to your daily diet, will lower your risk of heart disease. They are also a source of potassium, zinc, iron, magnesium and amino acids.
COMMENTS
I love the original red claw! Steamed red claw is my favorite!
Comment by Liana on December 22, 2012 at 4:40 am