Flat-bottomed Potjie No: 3 and Potjie No: 1
Cooking Time: ½ hour
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1 crayfish per person seawater or salt water
100 g butter
2 cloves garlic, crushed
100 ml cooking oil
50 ml lemon juice
2 ml salt
White pepper to taste
Split crayfish and remove alimentary canal.
Add water to potjie to a depth of 25 mm.
Place a rack or a bed of straw in the bottom of the potjie.
Arrange crayfish halves, shell-side down, on rack or bed of straw.
Cover with lid, bring to the boil, reduce heat and steam for 15 – 20 minutes.
To make the sauce, melt butter slowly in smaller potjie, removing scum that is formed.
Add garlic and fry for a few minutes.
Add remaining ingredients and simmer for a few more minutes.
Serve piping hot with steamed crayfish.