Hakka/Teochew•gourmet
CHILI CRAWFISH
What To Cook Today recipe - Hakka/Teochew
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2.5 lbs about 1 kg live crawfish
- 1 cup of water with 1 tsp of tamarind
- 1/2 tsp of turmeric powder
- Sugar and salt to taste
- Canola/Vegetable Oil for frying
- CHILI PASTE:
- 10 dry chilis (soaked until softened)
- 1 big onions
- 2 tsp shrimp paste (belacan)
- Blend all ingredients in the food processor until smooth
Instructions
- 1
Heat some oil in the big wok and fry the crawfish until they are cooked and of course no longer moving. Set aside
- 2
Submerge the live crawfish in a clean cold water and drain off. Repeat several times to wash the crawfish
- 3
In the same oil, fry blended ingredients until fragrant and add tamarind juice. Season with salt and sugar to taste
- 4
Add the crawfish back in and cook until the chili sauce is thickened