* 360 g (12 oz) wild Crayfish tails
* Splash of black rice vinegar
* Splash of Nam pla
* 1 small Onion, peeled and chopped.
* 1 tablespoon of Butter
* 2 tablespoons of plain Flour
* 50 g (2 oz) gruyère Cheese, Grated.
* Sea Salt and freshly ground black paper
* 1 Chile de árbol, or any good Dried Chili, crumbled
* Splash of Louisiana Hot pepper Sauce
* 300 ml (.52 pint) Milk
* 1 Spaghetti squash
* Sliced Tomatoes and chopped Parsley to garnish.
===Method===
* I always like to rinse Seafood after it's been in a sealed box for a while, however, it's up to you.
* Place them in a bowl with a splash of Nam pla and a splash of Black rice vinegar
* Wash the outside of the Squash well, cut in half length wise, de-seed and place in a large pan.
* Cover with Boiling water and Simmer vigorously for 30 minutes.
* Meanwhile, gently Fry the Onion in the Butter for 4 minutes.
* Add the Flour and mix well.
* Gradually pour in all of the Milk. Keep stirring the milk until it thickens.
* Season with Salt an Pepper, a splash of Louisiana Hot pepper Sauce, the crumbled Chili, salt and Pepper.
* Reduce the heat and Simmer slowly for 5 minutes, stirring often.
* Drain the Crayfish tails and tip them into the Cheese and Chili Sauce.
* Drain the Spaghetti Squash halves and 'rough up the strands with a fork, leaving then in the squash.
* Pour the Cheese, Chili and Crayfish Sauce into the Squash halves.
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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Spaghetti_squash_with_cheese_and_chili_crayfish
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