Black Pepper Crayfish

I love seafood. I used to cook Chilli Crab a lot but I have stop cooking crabs a long time now. Black Pepper Crab is one of my favourites too. Since I don't buy crabs anymore, I have find other replacements for crabs.

In this case, I'm using Crayfish. It taste almost as good as crabs! Take a look at the photo below. One whole piece of meat right into your mouth! How do you like that?! Hope you are not salivating now! hehehe ...

Ingredients:

• 3 Crayfish, scrub to clean and chopped in half
• 3 tablespoon Butter
• 2 Red Chilli, seeded and finely chopped
• 4 tablespoon Black Pepper, crushed
• 1 tablespoon Minced Garlic
• 1 tablespoon Minced Onion
• 1 tablespoon Oyster Sauce
• 2 tablespoon Chinese Cooking Wine
• 1/2 tablespoon Light Soy Sauce
• 5 tablespoon water
• 2 teaspoon Sugar
• Cornflour for dusting
• Oil for frying

How to do it:

1. Dry-fry black pepper till fragrant.
2. Remove and set aside.
3. Pat dry the crayfish and dust with flour
4. Deep fry till golden brown
5. Heat wok, add the butter.
6. When the butter has melted and begins to sizzles, add the garlic, onions and chilli and stir fry fragrant.
7. Add the oyster sauce, light soya sauce, sugar, pepper and cooking wine.
8. Mix well.
9. Add in the water.
10. Add the crayfish and stir fry on high heat till the sauce has dry.
11. Dish and serve.

Note:

• If you can't take it too spicy, leave out the red chilli or add more if you want it more spicy.
• Replace light soy sauce with 2 teaspoon of dark soy sauce instead for colour, if you like.
• You can add some curry leaves when you are frying garlic and onion to add fragrance.
• Remove when the leaves turn dark green and are crispy. Add them only at the end for garnishing.