¼ teaspoon Salt
½ teaspoon black pepper
1 teaspoon Aromat (a South African Spice)
2 teaspoon Crushed Garlic (Garlic Man / Fresh )
4 tablespoon butter
3 tablespoon Oil
1 teaspoon each Mixed Herb and Thyme ( Robertsons)
1 packet Chicken Al la King ( Royco ) + 1 teaspoon Flour
250ml Fresh cream ( optional )
Remove heads of semi frozen crayfish. Slice tail in halves, remove the guts. Rinze and Drain in colander.
Add crayfish to mixing dish, add salt, pepper, hrbs, thyme, Aromat (a South African Spice). Let it rest while you heat up oil and butter in a large heavy based pot or pan.once butter/ oil starts to sizzle, add crayfish, cook for about 7-8 minutes turning occasionally. Once crayfish has browned slightly, lower the stove temp to No.1. Mix your Royco Chicken al la king + Flour with milk, add to the Crayfish. stir slowly but continuously until sauce thickens, Add a teaspoon of butter, switch of heat, add fresh cream, stir in and serve after 10 minutes.