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.
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!
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
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
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.