Created by ImPat on September 6, 2014
Step 1: Slice crayfish meat into medallions.
Step 2: Mix butter and 1/4 teaspoon southern comfort and melt in a small frypan (skillet) on a low heat.
Step 3: Add crayfish meat and cook to meat colours but translucent at the centre.
Step 4: Add 1 tablespoon of southern comfort and flambe, once flames settle move frypan of the heat, season with salt and pepper.
Step 5: Put back on low heat, add sour cream and warm through.
Step 6: Toss in spring onions and stir through.
Step 7: Serve over rice.