Crawfish with Spicy Lobster Sauce
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
1/2 pound crawfish tails
4 oz. pork, finely chopped
1 Tbsp. peanut oil
2 white onions, cut in 2″ strips
3 green onions (white part cut in 2″ slices, green fine cut for garnish)
1/2 Tbsp. light soy sauce
3 Tbsp. dry sherry or rice wine
1/2 cup chicken stock
1 egg, beaten
Spice mixture:
(The spice mixture ingredients should be crushed together using a mortar and pestle)
1/2 tsp. ginger, chopped
1/2 tsp. garlic, chopped
1 tsp. fermented black beans, rinsed
1/2 tsp. sugar
2 to 3 dried Thai chile peppers
Seasonings:
(Mix these together)
1/2 tsp. sesame seed oil
1/2 tsp. dark soy sauce
3/4 Tbsp cornstarch
1/2 tsp. peanut oil
salt
Instructions:
Heat a wok or heavy skillet until hot. Add the peanut oil and cook the pork until slightly brown.
Crush together the garlic, ginger, chile peppers, sugar and black beans and add to the oil. Add the onions and stir-fry for 10 seconds. Add the crawfish and saute with the wine and light soy sauce. Add the chicken stock and cover.
When the mixture comes to a boil, add the seasonings and the corn starch. Stir until thickened, then spread the beaten egg over the mixture. Reduce the heat and cover for l0 seconds or more. Remove to a serving platter and garnish with the green onions.
Recipe by Chef James Wong.