1 T. diced shallots
1/4 c. raw corn off the cob
2 T. chopped fresh chiles
1/2 c. chopped tomatillos or yellow tomatoes
Fresh chopped ginger, tumeric and coriander
3 T. dark rum
1 lb. Louisiana crawfish tailmeat
6 T. coconut milk, divided
1 c. flour
1 t. baking soda
1/2 t. salt
1 t. sugar
3 T. soft butter
2 t. fresh lime zest

Saute’ first 4 ingredients in oil. Season with ginger, tumeric and coriander and toss with rum. Add half of crawfish and 2 T. coconut milk. Mix well. Combine flour, soda, salt, sugar, and lime zest. Rub in butter until coarse meal forms. Add enough coconut milk to make loose batter. Pour crawfish mixture into a shallow baking dish, top with remaining crawfish tails and dollop with topping. Place on a baking sheet and bake 10 minutes at 350 degrees until browned and bubbly. Serves 4-6.