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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