In the UK the native crayfish has long been under threat from its’ non-native cousin the signal crayfish. Now the good news for our native friends (and us) is that the signal crayfish makes excellent eating!
As with many
crustaceans, crayfish should be bought alive, and are only killed in the
cooking process.
Just a little warning,
crayfish have a very strong survival instinct, they’ll try to escape at any
opportunity and their claws produce a powerful and painful nip – but don’t be
put off, the end result is well worth it!
Ingredients:
1-1.5 kg crayfish
10 cloves garlic (peel the skin and lightly pounded)
A good handful of chopped coriander
6 fine slices fresh ginger
2 tablespoon soy sauce
10-15 dried red chilies (depends how spicy you want)
1 tablespoon crushed Sichuan peppercorns
2 tablespoons cooking
oil
1 tablespoon sugar
1/2 teaspoon sesame oil
1/2 cup chicken stock
Firstly soak the live crayfish in cold water with some salt for
half an hour. Now rinse them several times with cold running water until they
are thoroughly clean.
Whilst soaking the crayfish, prepare the other ingredients,
finely slicing the ginger and chopping the coriander and dried red chillies.
Heat up a wok and add the cooking oil. Now add in the garlic cloves, ginger, dried chillies, and sichuan peppercorns and fry for 45 seconds or so. Once the wok starts emitting spicy and aromatic scents, you’re there! Next, place in the crayfish and stir continuously for 1-2 minutes. Add in all the seasonings, chicken stock and coriander (leave a little for garnish) cover the wok and cook for 5 minutes.
Dish out immediately and serve hot. I assure you they’ll not last long, you’re guests will scramble over the crayfish and soon all that will be left is slightly burnt fingers, a pleasantly numb mouth from the peppercorns and the memory of a delicious meal!
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