| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains |
|
Consuming, Passions |
4 |
servings |
INGREDIENTS
| 4 |
|
Green raw crayfish |
| 1 |
tb |
Garlic |
| 1 |
tb |
Ginger; chopped |
| 1/3 |
c |
Red shallots; sliced |
| 1 |
|
Stalk lemon grass; finely chopped |
| 4 |
|
Coriander roots; cleaned and chopped |
| 1 |
tb |
Vegetable oil |
| 2 |
|
Red chillies; to taste and (2 to |
|
|
4) |
|
|
; chopped |
| 1 |
tb |
Black beans; mashed |
| 2 |
|
Limes; juiced |
| 1/4 |
|
Coriander leaves |
| 1 |
tb |
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.
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