Cambodian Stir Fry Crawfish

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.