Cambodian Stir Fry Crawfish
Serves 415 mins prep20 mins cook
This delicious Cambodian-style stir fry crawfish recipe features a medley of aromatic ingredients, creating a flavorful dish without the heavy after-feeling typical of crawfish dishes. The combination of kaffir lime leaves, garlic, lemongrass, and a blend of spices elevate the dish to a new level. Enjoy it hot and let the compliments roll in!
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What you need
Instructions
1: Add 3 tbsp of oil to a large wok over high heat. 2: Once the oil is hot (not smoking), add kaffir lime leaves, garlic, and lemongrass. Sauté for 1 minute until fragrant. 3: Add live crawfish and stir to combine with the aromatics for 1 minute. 4: Add 1/2 cup water to help steam the crawfish and place lid over the wok. Allow to steam over medium high heat for 6-8 minutes or until bright red. 5: Remove lid, then add chicken powder, crab paste with soya bean oil, sugar, butter, and fish sauce. Stir and cook for another 5 minutes over medium high heat. 6: Add dried Thai chili powder and green onion, combine and turn off heat. 7: Serve hot, and reheat in microwave if they cool down.View original recipe