With such sweet meat, simplicity is key: eat cooked fresh crayfish with mayonnaise and a dash of lemon juice, or fry them in paprika, garlic and plenty of olive oil and stir into pasta.

Add garlic and sauté until fragrant but not colored, about 30 seconds. Add butter, shrimp and crawfish tails, if using. Cook just until pink. Pour in the sauce, stir to coat, then add noodles and ...

Heat the oil in a frying pan. Sauté the garlic until it's lightly browned and then remove it. Sauté the filleted crayfish in the pan briefly on both sides, season with salt and pepper.

Add crawfish, garlic and ginger. • Cook on high heat for 30 seconds. • Add rice, toss to combine crawfish, garlic and ginger. • Add gochujang, soy sauce, mirin, and chopped green onion.