It's THE dish to eat on a hot summer night (especially in Wuhan) - it'll make you forget the 40'C worries and leave you wanting more (This dish is a popular dish in China, however this variant excludes some of the original ingredients)
Ingredients
| 1 kg | Crayfish tail, Cleaned (Main) |
| 1 clove | Garlic, Mashed |
| 1 piece | Fresh ginger, Sliced |
| 20 g | Red chillies, Finely chopped |
| 1 | Spring onion, Chopped |
Sauce
| ¼ cup | Dark soy sauce |
| ¼ cup | Malt vinegar |
| 1 tsp | Granulated white sugar |
| 1 tsp | Salt |
| 1 tsp | Chicken stock |
| ½ cup | Cooking oil |
AdvertisementAdvertise with NZME.
Directions
- Heat oil in a pan to about 70C, add garlic, ginger and chili, stir until you can smell the flavour
- Add crayfish and stir until mixed well
- Add soy sauce, vinegar and sugar, keep stirring
- Add chicken stock and salt, continue stirring
- Turn off the heat and sprinkle the spring onion on top
