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.
- 2.5 lbs about 1 kg live crawfish
- 1 C of water with 1 tsp of tamarind
- 1/2 tsp of turmeric powder
- Sugar and salt to taste
- Canola/Vegetable Oil for frying
- CHILI PASTE:
- 10 dry chilis soaked until softened
- 1 big onions
- 2 tsp shrimp paste belacan
- Blend all ingredients in the food processor until smooth
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