As mentioned in
this post, I'll be sharing the recipes that I have cooked for my family in July. This is one of the 3 dinners I have cooked in July for the
#cookforfamily, as seen below.
Well, I cooked almost everyday for my family, except it's not an everyday thing that we are able to eat together. We had dinner together on 3 occasions in July and this happened to be one of of the 3.
What we had on that dinner, were:
This is a remake of an older recipe I shared in 2007. I tweaked it a little to add roasted garlic to make it more fragrant.
You can find the recipe for the roasted garlic
here. You can use fried garlic too if you are unable to make roasted garlic. It works the same. You can use crabs instead of crawfish if you like.
Ingredients:
- 3 Crayfish, scrub to clean and chopped in half
- 3 tablespoon Butter
- 2 Red Chilli, seeded and finely chopped
- 4 tablespoon Black Pepper, crushed
- 1/2 tablespoon Minced Garlic
- 1 tablespoon Minced Onion
- 1 tablespoon Oyster Sauce
- 2 tablespoon Chinese Cooking Wine
- 1/2 tablespoon Light Soy Sauce
- 5 tablespoon water
- 2 teaspoon Sugar
- 3 tablespoon Roasted or Fried Garlic
- Cornflour for dusting
- Oil for frying
How to do it:
- Dry-fry black pepper till fragrant.
- Remove and set aside.
- Pat dry the crayfish and dust with flour
- Deep fry till golden brown
- Heat wok, add the butter.
- When the butter has melted and begins to sizzles, add the garlic, onions and chilli and stir fry fragrant.
- Add the oyster sauce, light soya sauce, sugar, pepper and cooking wine.
- Mix well.
- Add in the water.
- Add the crawfish and stir fry on high heat till the sauce has dry.
- Spinkle the roasted or fried garlic.
- Toss to coat well.
- Dish and serve.
Note:
- You can add some curry leaves when you are frying garlic and onion to add fragrance.
- Remove when the leaves turn dark green and are crispy. Add them only at the end for garnishing.
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