CHINESE STYLE CRAYFISH

CHINESE STYLE CRAYFISH
I found this delectable recipe a while back and saved the link on my Ipad. I replaced the oriental sauce with oyster sauce and added some sweet and sour sauce and a bit of soy sauce and chilli and ginger was devine.
Very easy and simple. Only four ingredients. Dont forget the chillies and Ginger.
This Chinese style crayfish is perfectly balanced – sweet, salty, sour and the heat from the ginger and chili is just perfect.
serve 4
4 crayfish or 500 g prawns
45 ml olive oil
100 – 125 ml Creative Cuisine Oriental Dressing
fresh coriander

Use a sharp knife and cut the crayfish in half, remove the long black vein and the yam in the head of the crayfish. Cut each crayfish in 6-8 pieces. Heat the oil in a wok on a gas flame or the open fire and when the oil is hot, add the crayfish. Toss and stir-fry until the crayfish is red. Add the Oriental Dressing and keep stirring and tossing until the meat is coated. Place the pan in the middle of the table, top with chopped coriander and serve.
Photo: Keith Trueman