Category Archives: Fish & Shellfish
2 kg Crayfish
100 gm Butter,
7 Red Chillies, Chopped
7 Cloves Garlic, Chopped
2½ cm Ginger
2 tbs Oyster Sauce
2 tbs Light Soy
2 tsp Black Soy
1 tbs Sugar
3 tbs Black Pepper
Deep-fry the halved, cleaned crayfish until the shell changes colour.
Melt the butter in a wok, add chilli, garlic and ginger and fry for three minutes.
Add the oyster sauce, both soys and the sugar and simmer over a low heat for 30 seconds then add the black pepper.
Reduce the sauce to coating consistency and add the crayfish.
Cook out for a few more minutes and serve hot.