Stir-fried Crays With Chilli And Black Beans

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Grains		Consuming, Passions	4	Servings

INGREDIENTS

4		Green raw crayfish
1	T	Garlic
1	T	Ginger, chopped
1/3	c	Red shallots, sliced
1		Stalk lemon grass, finely
		chopped
4		Coriander roots, cleaned and
		chopped
1	T	Vegetable oil
2		Red chillies, to taste and
		2 to
		4), 4
		chopped
1	T	Black beans, mashed
2		Limes, juiced
1/4		Coriander leaves
1	T	Soy sauce

INSTRUCTIONS

Remove the tails from the crayfish, reserving the legs and body for a
later snack. Remove the intestinal tract. With a cleaver cut each  tail
into four or file medallions.  Heat the wok and add the oil. Add the
garlic, lemon grass, ginger,  coriander roots and the shallots. Cook
over a moderate heat until the  shallots are clear. Add the chillies
and the black beans.  Turn up the heat to full and add the cray
sections. Toss these around  in the wok for several minutes, making
sure each section is covered  with the mixture and until the shell has
coloured.  Add the soy sauce, stir again and place a lid on the wok.
Cook for  five minutes, stirring once.  Check that the cray sections
are cooked through and then stir through  the lime juice and coriander
leaves.  Leftovers: Best eaten immediately or cold the same day.
Converted by MC_Buster.  Per serving: 66 Calories (kcal); 4g Total Fat;
(44% calories from  fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol;
263mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fruit; 1/2  Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 743 Calories From Fat: 519 Total Fat: 57.7g Cholesterol: 159mg Sodium: 762.9mg Potassium: 883.6mg Carbohydrates: 11.2g Fiber: 6.7g Sugar: 1.2g Protein: 46.5g