Crayfishes are an awesome way to use up all that leftover chilli sauce you get from the crockpot.
This recipe combines the best of both worlds, making it an incredibly easy dish to prepare and the perfect meal for the colder months.
The best part about this dish is that you can customize the flavor profile of the crayfishes you use.
This is a great recipe for those who like to cook with more spice than your typical chilli, but would like something a little milder.
If you’re feeling especially adventurous and want to make it even better, you can try adding some dried or ground cray fish to the mix.
Just be sure to use a fish that is fresh and alive!
Crayfish can be made in several ways, but the best one is to make them in a bowl.
I usually make them with a bowl of white rice and some chopped tomatoes and then pour them over the top of the rice, leaving a little bit of rice underneath for dipping the crays in.
There are plenty of ways to use crayfish for other dishes, from garnishing fish to adding a dollop of sauce.
I like to use the crumpled up pieces of cray and add a little more chilli to the mixture to give the fish a little extra kick.
This also helps them hold together while cooking.
If you have a bowl, you may also like to add some cilantro to the bowl.
If the bowl is a little small, just add some chopped coriander to the cilantro, and then add a few more cray flakes for a little spice.
This dish is great for entertaining, but you can also serve it to a group for an appetizer, or serve it over rice for a salad or snack.
Just make sure you add a splash of water as the dish will need more than just the water to stay in the pot.
If there are no fish left over, you’ll want to add a bit of broth to give it some more flavor.
Crispy Crayfish Recipe with Chicken, Vegetable and Cilantro Print Prep time 20 mins Cook time 30 mins Total time 45 mins Crayfdish chilli recipe with crispy crayfried chicken, diced tomatoes, onions, and ginger.
Serves: 4 Ingredients 2 tbsp extra virgin olive oil