Recipe Database
Crawfish with Spicy Lobster Sauce
Crawfish with Spicy Lobster Sauce
1/2lb. Crawfish tails
4 oz. Pork, finely chopped
1 tbls. Peanut oil
3 green onions, cut in 2 inch slices
1/2 tbls. light soy sauce
1 egg beaten
3 tbls. dry sherry or rice wine
1/2 tsp. chopped ginger
1/2 tsp. chopped garlic
1 tsp. black beans, rinsed and crushed
1/2 tsp. sugar
2 chili peppers, crush these last five ingredients together
1/2 c. chicken stock

1/2 tsp. sesame seed oil
1/2 tsp. dark soy sauce
3/4 tbls. corn starch
1/2 tsp. peanut oil
salt to taste
Mix these ingredients together

Heat wok or heavy skillet until hot. Add peanut oil and pork. Saute both sides until lightly brown. Add garlic, ginger, chili peppers, and black beans to oil. Add onions and stir for 10 seconds. Add crawfish; saute with wine and light soy sauce. Add chicken stock and cover. When mixture comes to a boil, add seasonings and corn starch mixture, stir until it thickens. Spread beaten egg mixture over mixture. Reduce heat and cover for 10 seconds more. Remove and garnish with green onions.

Chef Tommy Wong from Trey Yuen Cuisine of China