Polynesian-style Spicy Crawfish Boil

Ingredients

In this Polynesian adaptation of the traditional American crawfish boil, we infuse the broth with Polynesian spices such as ginger, lemongrass, and chili peppers to give it a tropical twist. Additionally, we serve the crawfish with steamed rice and fresh pineapple, which are commonly used in Polynesian cuisine. We alse have the original recipe for Boiled Crawfish, so you can check it out.

• 4 pounds (1.8 kg) live crawfish 4 pounds (1.8 kg) live crawfish
• 4 cups (950 ml) water 4 cups (950 ml) water
• 2 cups (470 ml) coconut milk 2 cups (470 ml) coconut milk
• 1 large onion, quartered 1 large onion, quartered
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2-inch (5 cm) piece of ginger, sliced 2-inch (5 cm) piece of ginger, sliced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 1 tablespoon (15 ml) soy sauce 1 tablespoon (15 ml) soy sauce
• 1 tablespoon (15 ml) fish sauce 1 tablespoon (15 ml) fish sauce
• 1 tablespoon (15 ml) brown sugar 1 tablespoon (15 ml) brown sugar
• 1 teaspoon (5 ml) paprika 1 teaspoon (5 ml) paprika
• 1 teaspoon (5 ml) turmeric 1 teaspoon (5 ml) turmeric
• 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) salt
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice, for serving Steamed rice, for serving
• Fresh pineapple wedges, for serving Fresh pineapple wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring water and coconut milk to a boil.
2. 2.
   Add the onion, garlic, ginger, lemongrass, chili peppers, soy sauce, fish sauce, brown sugar, paprika, turmeric, and salt to the pot. Stir well to combine.
3. 3.
   Reduce the heat to medium and let the broth simmer for 15 minutes to allow the flavors to meld together.
4. 4.
   Add the live crawfish to the pot and cook for 8-10 minutes, or until the crawfish turn bright red and are cooked through.
5. 5.
   Using a slotted spoon, transfer the cooked crawfish to a serving platter.
6. 6.
   Garnish with fresh cilantro and serve with steamed rice and pineapple wedges.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their flavor.
• Ginger — Peel the ginger before slicing it for a smoother texture in the broth.
• Crawfish — Make sure to rinse the live crawfish thoroughly before cooking to remove any dirt or debris.

Tips & Tricks

• For an extra kick of heat, add a few drops of hot sauce to the broth.
• Serve the crawfish boil with a side of lime wedges for a tangy twist.
• If crawfish is not available, you can substitute it with shrimp or crab.
• Adjust the spiciness of the dish by adding more or fewer chili peppers.
• To enhance the flavor, marinate the crawfish in the broth for 30 minutes before cooking.

Serving advice

Serve the Polynesian-style Spicy Crawfish Boil as a main course, accompanied by steamed rice and fresh pineapple wedges. Provide small bowls for guests to discard the crawfish shells.

Presentation advice

Arrange the cooked crawfish on a large platter, garnish with fresh cilantro, and place pineapple wedges around the edges for an attractive tropical presentation.