Crawfish Cantonese Style

Global Cuisine > Chinese > Crawfish Cantonese Style
40 of 177 < prev next >

Preparation time : 5 minutes

Serves 2-3

Ingredients :

1 crawfish tail
2oz. chopped raw pork ( lean )
2-3 tablespoons peanut oil
1 crushed clove garlic
1/2 teaspoon ginger sherry
1/4 pint ( U.S. 5/8 cup ) chicken stock
Good pinch each salt, sugar and Ve-Tsin( Monosodium glutamate )
1 dessertspoon - 1 tablespoon tomato ketchup
1 rounded teaspoon cornflour
1 tablespoon water

Method :

1. Remove the under shell of the crawfish tail, leaving the hard shell intact, then cut straight through to include it. Remove the black intestine and then cut the crawfish through in 1-inch slices.

2. Chop the pork.

3. Heat the oil and fry the crushed clove of garlic till pale gold and discard it.

4. Fry the pork for 1 minutes then, add the crawfish pieces and fry them for 2-3 minutes.

5. Add the ginger sherry, chicken stock, all three seasonings and the tomato ketchup; then cook fairly fast for 2-3 minutes.

6. Blend the corn flour with water, stir it into the pan; bring to the boil and cook for 1 1/2 minutes. Arrange on the serving dish with the shell upwards.

7. Ready for serve.

Global Cuisine > Chinese > Crawfish Cantonese Style
40 of 177 < prev next >