Tuesday, February 26, 2013

Stir-Fried Crayfish with Ginger and Spring Onion





Crayfish or crawfish are very popular seafood in Singapore. The cheaper alternatives to lobsters are readily available in the wet market and are cooked and served in many ways - Crayfish Hor Fun (Rice noodle), Barbecue Crayfish,  Chili or Black Pepper Crayfish to name a few.

I spotted some very fresh and good-size Crayfish at the Tiong Bahru Market last Sunday and decided to get some home for our lunch to celebrate the last day of the Chinese New Year Festival. I  know having the shell on will make the food presentation better but I requested the seafood seller to remove them to make the task of eating them easier and less messy.

Still in the CNY mood, I decided to use the classic accompaniments of spring onion and ginger in this traditional Chinese stir-fry recipe to cook the crayfish. It was an instant hit with family and I hope you like it too!


Ingredients

2 kg (or 8 nos) Crayfish (Shell removed)
40g ginger, finely shredded
1.5 tbsp light Soya Sauce
4 tbsps Chinese Wine (Hua Diao)
1 tsp Sesame Oil
1 tsp Sugar
A pinch of ground white pepper


Seasoning

2 tbsps Oil
6-8 thinly sliced Ginger
10 cloves Garlic, peeled and deep fried to golden brown
40g Spring Onion, cut into finger-long sections
30g Chinese Coriander with roots
4 tbsps Chinese Wine
200g Chicken Broth
1 tbsp Cornstarch with water

Directions

Marinate crayfish with all the other ingredients and set aside for 10 minutes.

Heat oil in wok. Add garlic, ginger, spring onion, Chinese coriander and stir fry until fragrant.

Add marinated crayfish, broth, cornstarch with water, Chinese wine and bring to boil. Simmer for couple minutes or until crayfish is just cooked (Overcooking the crayfish will result in tougher and less succulent meat). Stir occasionally. Served immediately.








I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.

48 comments:

  1. I have never seen cray fish here..new to me. Like you made it simple stir fried, must have more rice to go with this dish.

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    1. Hi Sonia! Yes, the gravy is superb for rice!

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  2. Looks so good! As Sonia said, don't think I've seen crayfish in the wet markets nor supermarkets. Only in upmarket hotels and restaurants ;)

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    1. Hi Yen! That's strange... I thought crayfish should be common in Malaysia too... You can use other seafood as substitutes, the stir-fry principle is the same...

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  3. Really? I've never seen or heard about this dish when we were in singapore...hmmm must look out for it next time. It's difficult to find them here, and would be very expensive too.

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    1. Hi Esther! Crayfish (虾婆) is quite common here. I paid S$40 for 8 crayfishes here.

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  4. Hi, been blog hopping and landed myself here. Love you blog. Need some time to go through it and there are so many recipe I wanted to try out. The first one will be Pumpkin King Pranws. The crayfish look so different from the one in the USA. The one here is real small. It is more like the size of a large prawn.

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    1. Hi There! Thanks for dropping by my blog and I'm glad that you like it here.

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  5. Nice dish! The beauty of Chinese cooking is in the simplicity...which allows one to savour the sweetness and taste of the ingredients - not drowned out like in some other cuisines. Oooo...crayfish! Yummmm!!!!

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  6. Hello Alvin,
    These crayfish are really looking very deeeeeeeelicious and mouth watering! I remember in those days when I'm in Rotorua/NZ, used to go out to the sea to catch crayfish ~ oh my....and that is really fresh and sweet of the meat. And I am really drooling now looking at your dish. Wish I can have a chef like you in my home....ooooo....

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    1. Thanks Mel... This recipe is fairly easy... you can use any seafood or even chicken...

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  7. Omg!!! I'm drooling now... Looks super yummy !!!!!!

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  8. Hi Alvin,

    To me, cooking seafood like crayfish can be very technically and vary based on experiences and reckon that you have nailed this dish very well.

    Zoe

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    1. Thanks Zoe! I was actually thinking of reserving this post for our Ginger theme!

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  9. OH wow, your cray fish looks so good. I feel like licking the sauce off the plate, every drop of it!

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    1. Haha... Mich... No need to wash the plate?!

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  10. Oh My!!! looks so good.
    your pic is making me hungry :D

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  11. Such a tasty meal you have there , Alvin ! I haven't eaten crayfish before but I've seen some small ones here :D The crayfish look plump and juicy , stir frying it with some aromatics is just a great way to cook it !

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    1. Hi Anne! I'm sure you must have tried lots of such stir-fry in the streets of Hong Kong...

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  12. Hi Alvin, arh....my favorite. I love this and can finish the whole plate. :)
    Yours look extremely delicious, better than any other Chinese restaurant. 2 thumbs up for you. Hard to find a man like you who can cook for the family. :)

    Have a great day ahead,regards.

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    1. Huh Amelia... I'm blushing! Thanks for the kind words...

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  13. Alvin, I have only seen crayfish on TV. None spotted at my local supermarket. This dish is tasty, classic combination of spring onions and ginger is superb with of course splashes Chinese cooking wine! I usually have this with fish fillet.

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    1. Hi PH! Yes, I cook this frequently with fish fillet too.

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  14. Wah...making me hungry again even after my lunch Chef! Haven't had crayfish for awhile...the next best thing to lobster, haha! I bet simple cook like me can replicate this with big prawns ya?? Thanks for this lovely recipe! (*^^*)

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    1. Thanks Bee! Yes, yes... King prawns cooked this way is equally yummy too!

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  15. oh so this is how the crayfish looks like. They look like a production from lobsters and crab together :)

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  16. I have never eaten crawfish before, have seen lots of recipes for it though! I would definitely love this as seafood is one of my very favourite!

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  17. if we ever move to singapore, i want to live in tiong bahru!!! where there's gorgeous, succulent crayfish and free smells every day (i'll make sure to live real close!), haha! this must taste and smell sooo good! ^^

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    1. Haha Hui! I welcome you to be my neighbour! So when are you moving here? :D

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  18. What a beautiful dish. I love the ginger and green onion flavor combination. Classic Chinese seafood stir fry flavor and I miss these crayfish!

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    1. Thanks Amy! You should be able to get crayfish easily in US?

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  19. I too have not seen crayfish let alone taste it. You cook this so perfectly!

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  20. This is quite creative and very chinese style. I usually have steamed crayfish but I do eat less crayfish now as I heard that they are quite poisonous, no?

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    1. Hi Eiling! Poisonous? Not that I know of... Let me know if you have more info on this... Thanks.

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  21. That made me drool so much. Love seafood. Crayfish here is the small red ones which are not particularly tasty. Love the way you cooked it, Alvin, with lots of spring onions. Superb!

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  22. I wasn't aware that clayfish and crawfish are the same! I've eaten crawfish once (looks different from yours - it's red and smaller) here, and I remember the awkward feeling because crawfish (zarigani, that's how we call it) is kids' pet, and we never eat it. ^_^ Your dish always look like five star restaurant food. Beautiful red, white, green color on the plate!

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    1. Hi Nami! I guess there are different clayfish species.

      Thanks for the kind comment.

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  23. Aiyoh! These pictures are making my knees wobble, though I'm sitting down ;) Looks really, really delicious. Simple cooking, but often, the simplest things are the best :9

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  24. Alvin,
    Myself like crayfish very much. My mum use to deep fried it into crayfish balls. We just dip it with ketchup or chilli sauce. Simple and so sweet and delish.
    I never tried stir frying it. Bookmark yours, will cook this for my family : )
    mui

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    1. Hi Mui! Let me know if your family loves this dish!

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