Grilled Crayfish
Grilled Crayfish
I saw some crayfish today at Market 628, and I just had to get it. 1kg $15, not sure if it was cheap or what, but when you want something, it doesn’t matter if it is expensive or not, you just go for it.
I got myself 4 large ones. I have a feeling it is gonna be shiok. The good thing about crayfish is that you don’t really need to season it all that much or even cook it for too long. The whole idea is to halve the fella with a large cleaver and then powder it with corn starch.
Then place the flesh side on the hot pan and left it sear the meat until a golden brown. Prior to that, you can fry some sliced garlic and allow that to brown a little. Add some Shao Xing Hua Tiao Jiu and some Premium Lee Kum Kee light soya sauce and watch the magic happen.
After a good two minutes of searing the flesh, just rough fry the rest of the crayfish so that it would change colour. But really, all you are interested in, is the flesh – in fact, that’s all you usually eat – everything else is shell.
Add a little white wine to scrap off the pan and you will have a flavourful sauce for the dish.
Bon Appetit!