Overcook a crayfish and you might as well throw it in the bin. Steaming is gentle and allows you to cook the crayfish without it tensing up and going hard and rubbery. Add a few Asian flavours to the mix, some French butter and you got yourself one hell of a dinner.
For the Asian side of things, I simply added garlic, ginger, chilli and spring onions to some butter and microwaved it to infuse the flavours into the butter. This also helps cook the herbs as the butter is applied after cooking the crayfish.
Split, clean and place the crayfish on a steamer and steam over simmering water for about 7-8 minutes. Once cooked, arrange on a plate and dribble with the infused butter and herbs.
We did try one crayfish steamed with the butter, but the delicate crayfish flavour was a little lost amidst the butter and herbs.