Crawfish Cantonese Recipe
Crawfish Cantonese is an amazingly easy to prepare recipe which cannot just escape your guest's attention in any party. The delicious Crawfish Cantonese will get you a lots of compliments for your creativity.
Ingredients
1 crawfish tail
2 oz. chopped raw pork (lean)
2-3 tablespoons peanut oil
1 crushed clove garlic
1/2 teaspoon ginger sherry
1/4 pint (U.S. 5/8 cup) chicken stock
Good pinch each salt, sugar and Ve-Tsin
1 dessertspoon - 1 tablespoon tomato ketchup
1 rounded teaspoon cornflour
1 tablespoon water
Directions
Remove the under shell of the crawfish tail, leaving the hard shell intact, then cut straight through to include it.
Remove the black intestine and then cut the crawfish through in 1 -inch slices.
Chop the pork.
Heat the oil and in it fry the crushed clove of garlic till pale gold and discard it.
Fry the pork for 1 minutes add the crawfish pieces and fry them also for 2-3 minutes.
Add the ginger sherry, chicken stock, the three seasonings and the tomato ketchup and cook fairly fast for 2-3 minutes.
Blend the cornflour and the water, stir it into the pan, bring to the boil and cook for 1 1/2 minutes.
Arrange on the serving dish with the shell upwards.
Remove the black intestine and then cut the crawfish through in 1 -inch slices.
Chop the pork.
Heat the oil and in it fry the crushed clove of garlic till pale gold and discard it.
Fry the pork for 1 minutes add the crawfish pieces and fry them also for 2-3 minutes.
Add the ginger sherry, chicken stock, the three seasonings and the tomato ketchup and cook fairly fast for 2-3 minutes.
Blend the cornflour and the water, stir it into the pan, bring to the boil and cook for 1 1/2 minutes.
Arrange on the serving dish with the shell upwards.
