It's like a lobster lollipop. What's not to love?
Photo by Matt Zuras
Prep: 20 minutes
Total: 1 hour
for the wasabi mayonnaise:
1 1/2 cups mayonnaise
1 tablespoon wasabi
2 teaspoons soy sauce
for the craydog:
3 crayfish or lobster tails
1 cup all-purpose flour
3 eggs, lightly beaten
2 cups panko breadcrumbs
1/2 cup seaweed flakes
1/4 cup sesame seeds
flaky sea salt and freshly ground black pepper, to taste
canola oil, for frying
lime wedges, for serving
1. Prepare the crayfish tails: Take the crayfish and place in the freezer for 30 minutes (so technically they are just starting to freeze). Remove and thaw. Just that little bit of freezing makes it possible to remove the tails from their shell as a whole piece. Halve the tails lengthwise, remove the poo tube, and gently peel away the chill. Chill the tail meat until required.
2. Make the wasabi mayonnaise: In a small bowl, mix the mayonnaise, wasabi, and soy sauce. Refrigerate until ready to serve.
3. Fry the crayfish tails: Heat the oven to 400°F|200°C. Place the flour, eggs, and panko in 3 separate shallow dishes. Add the seaweed and sesame seeds to the panko and mix well. Season with salt and pepper.
4. Working with one crayfish tail at a time, coat the tail in flour, then the eggs, then the panko. Carefully stick a bamboo skewer up through the tail lengthwise, forming the tail to save along the stick as you do. Repeat with remaining tails.
5. Heat about 1/2-inch oil in a 12-inch skillet over medium-high. Working in batches, add the crayfish tails and cook, turning, until golden brown, about 1 to 2 minutes. Transfer to a baking sheet and bake until cooked through and firm, about 6 minutes.
6. Serve with wasabi mayonnaise and lime wedges.