re: Shaking sauce for Boiled crawfish recipes

First, this may not be the best place to look for a Viet-Cajun shaking sauce recipe.

Second, it is a sauce so shouldn't be too hard to make something you like by taste. Fat Salt Acid Heat

It is at the base a garlic butter sauce so lots of butter and minced garlic then add the seasoning which could be as simple as using what you use for your boil or using a different brand to build a more complex profile. Add cayenne if you want more heat.

Cook it down over low heat in a saucepan for 10 minutes or so until the garlic is soft and the flavors have melded then pull it from the heat and add citrus (lemon, orange, or both).

I've done it a few times and I like it but with the people I boil with I find it like putting out remoulade most people don't eat crawfish often enough to want anything but the traditional preparation they know and love. I just based mine off what I was able to disern from eating at the Houston Viet-Cajun joints but a lot of those have ingredients I haven't tried yet. I have tasted but not experimented with: fish sauce, lemon grass and lime leaves. In the end, with butter, garlic, boil seasoning and citrus you are 90% there and have a good base to play with.