Crawfish or also known as Crayfish or Crawdads are fresh water crustacean which looks like mini lobster to me.
Crawfish is not too common in Southeast Asia cuisine. I know it is quite widely spread in Mainland China however. The first time I had Crawfish was when I went to New Orleans back in 2000, wow…that was like 11 years ago..and oh..we also ordered a deep-fried alligator meat (tasted good actually). I honestly like to eat Crawfish better than Crabs (because I’m lazy to pick the meat out of Crabs and I get a bit impatience sometimes, well, except for King Crabs lol). It’s easier to work with Crawfish.
So, we got some fresh crawfish from the Asian store and I used the same recipe I used to cook chili crab last year.
I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- Submerge the live crawfish in a clean cold water and drain off. Repeat several times to wash the crawfish
- Heat some oil in the big wok and fry the crawfish until they are cooked and of course no longer moving. Set aside
- In the same oil, fry blended ingredients until fragrant and add tamarind juice. Season with salt and sugar to taste
- Add the crawfish back in and cook until the chili sauce is thickened