White Wine–Steamed Crayfish with Chile, Garlic, and Coriander

THIS IS A MORE SPICY CRAYFISH PREPARATION THAN THE PREVIOUS RECIPE. AGAIN IT IS PREFERABLE TO USE LIVE CRAYFISH (SEE MAIL-ORDER SOURCES). IF YOU CANNOT FIND LIVE CRAYFISH, YOU CAN FRY THAWED FROZEN CRAYFISH QUICKLY IN THE OIL AND THE SPICES, THEN SERVE THEM.

IF YOU WANT TO DOUBLE THE AMOUNT OF CRAYFISH, YOU DO NOT NEED TO DOUBLE THE AMOUNT OF OIL, SPICES, AND WINE; COOK THE CRAYFISH IN TWO BATCHES.