CHILI CRAWFISH

CHILI CRAWFISH

Servings: 4 servings
Author: Marvellina
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Ingredients

  • 2.5 lbs about 1 kg live crawfish
  • 1 cup 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

Instructions

  • 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