Braaied crayfish with roasted garlic and parsley butter

SERVES: 4 TIME TO MAKE: Less than 45 minutes

A rather luxurious ingredient best treated simply, and with love! Use king prawns if you can’t find crayfish.




  • 4 crayfish, or king prawns
  • Garlic and parsley butter
  • 1 head PnP garlic clove, roasted
  • 125 grams PnP butter
  • 1 grated lemon peel and juice
  • 80 ml PnP chopped parsley
  • 1 pinch PnP salt
  • 4 lemon wedges, for serving


  • Halve crayfish lengthways and remove vein
  • Rinse and pat dry with kitchen paper

Garlic & parsley butter

  • Squeeze flesh out of roasted garlic. Place garlic, butter, lemon peel and juice and parsley into a blender, season and blitz until smooth.
  • Spread a generous dollop of butter over the cut side of each crayfish
  • Cook crayfish, cut-side up, over medium-hot coals for 5 minutes
  • Turn and cook for 3-5 minutes more, or until just cooked
  • Dollop with remaining butter and serve with lemon wedges

Great idea

  • For cheat’s roasted garlic, cut the top off a head of garlic, drizzle with a little olive oil and microwave for 5-10 minutes until soft and fragrant