Black Pepper Crayfish

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

Cooking Methods:

• Dry-fry black pepper till fragrant.


• Remove and set aside.


• Pat dry the crayfish and dust with flour.


• Deep fry till golden brown.


• Heat wok, add the butter.


• When the butter has melted and begins to 7. sizzles, add the garlic, onions and chilli and stir fry fragrant.


• Add the oyster sauce, light soya sauce, 9. sugar, pepper and cooking wine. Mix well.


• Add in the water.


• Add the crayfish and stir fry on high heat till the sauce has dry.


• Dish and serve.
  

Note:

• This recipe is originally meant for Singapore 2nd famous seafood, Black Pepper Crabs. So try this with crabs!


• 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 fragnance.


• Remove when the leaves turn dark green and are crispy. Add them only at the end for garnishing.