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Crayfish Cantonese

16 ounces shelled crayfish, shrimp, lobster or crab meat
1/2 teaspoon salt
3 tablespoons vegetable oil
4 cloves chopped garlic
2 teaspoons cooking sherry
1/2 pound fresh pork, ground or chopped
1 teaspoon black bean paste
2 teaspoons soy sauce
Dash pepper
2 cups chicken stock or broth
1 tablespoon cornstarch mixed with 2 tablespoons water
2 eggs, lightly beaten
1/2 teaspoon sesame oil
2 to 3 scallions, sliced.

1. Rinse crayfish in cold water, and drain. If frozen, thaw, rinse in cold water, and drain.

2. Heat wok. Add salt, and heat until lightly browned. Add 1 tablespoon oil. When oil is
hot, add half the garlic. Cook until lightly browned. Add crayfish, and stir-fry, adding
1 teaspoon sherry. When crayfish is hot, 1 to 2 minutes, remove and set aside.

3. Add remaining oil to wok. Heat, then add remaining garlic and pork. Stir-fry a few
minutes until pork cooks through, stirring in remaining sherry, black bean paste, soy sauce
and pepper. Add chicken stock, and bring to a boil.

4. Stir cornstarch into chicken broth to thicken, using more cornstarch if necessary. Stir
in eggs, letting them cook for 30 seconds, then fold with a spoon. Repeat, cooking until
egg is set. Return crayfish to wok, stirring mixture slightly. Sprinkle with sesame oil and
scallions. Serve over steamed rice.