A simple and flavour-packed wok-fried crayfish dish that uses minimal ingredients for maximum taste. The epic combination of garlic, ginger, chilli, and soy sauce, balanced with a touch of honey, creates a delicious and healthy way to enjoy fresh crayfish. Finished with fresh lemon, this dish is sure to impress.
Ingredients
- 1 crayfish, cleaned and cut into pieces
- 1 tbsp coconut oil
- 1 shallot, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 chilli, diced (adjust to taste)
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1/2 tsp honey
- 1 handful fresh parsley, chopped
- 1 lemon, zested and juiced
- 1 salt & pepper to taste
Instructions
- Heat the Wok: In a hot wok, heat the coconut oil over medium-high heat. Add the diced shallot, garlic, and ginger. Stir-fry for about 2 minutes until fragrant.
- Cook the Crayfish: Add the crayfish pieces to the wok along with the diced chilli. Stir-fry for 3–4 minutes, or until the crayfish is just cooked through.
- Add Sauces and Honey: Add the soy and fish sauces, and half a teaspoon of honey. Stir-fry for another minute until the sauce is well mixed and heated through.
- Finish and Serve: Remove from heat and serve the crayfish topped with freshly chopped parsley, lemon zest, and a squeeze of lemon juice. Season with salt and pepper to taste.
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Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
