CRAWFISH
WITH SPICY LOBSTER SAUCE
Chef James Wong
Trey Yue |
| INGREDIENTS |
| 1/2
pound crawfish tails |
4
ounces pork, finely chopped |
| 1
tablespoon peanut oil |
2
white onions, cut in 2-inch strips |
| 3
green onions (white part cut in 2-inch slices, green
fine cut for garnish) |
| 1/2
tablespoon light soy sauce |
3
tablespoons dry sherry or rice wine |
| 1/2
cup chicken stock |
| Crush
the following five ingredients together: |
| 1/2
teaspoon ginger, chopped |
1/2
teaspoon garlic, chopped |
| 1
teaspoon black beans, rinsed |
1/2
teaspoon sugar |
| 2
to 3 chili peppers |
Seasonings:
Mix these ingredients together |
| 1/2
teaspoon sesame seed oil |
1/2
teaspoon dark soy sauce |
| 3/4
tablespoon cornstarch |
1/2
teaspoon peanut oil |
| Salt |
| INSTRUCTIONS |
| Heat
wok or heavy skillet until hot. Add peanut oil and
pork. Saute both sides until slightly brown. Crush
together garlic, ginger, chili peppers, sugar and
black beans and add to oil. Add onions and stir
for 10 seconds. Add crawfish and saute with wine
and light soy sauce. Add chicken stock and cover.
When mixture comes to a boil, add seasonings and
corn starch, stir until thickened. Spread beaten
egg over mixture. Reduce heat and cover for l0 seconds
more. Remove to serving platter and garnish with
green onions. |
