Oriental Crayfish with Onion and Ginger

SpotX Wild Foods Recipe from Hamish Wetere
Prep:15 minutes Cook:15 minutes Difficulty:1

Ingrediants:

900 grams of crayfish tails
4 stalks of spring onion
Several slices of ginger
¾ tsp salt
¼ tsp sugar
Dash of sesame oil and ground pepper
¾ cup chicken stock
Rice bran oil

Directions:

Remove meat from shell by placing in boiling water for 10-15 seconds.
Wash crayfish tails and chop into pieces, removing alimentary canal.
Drip dry and mix with 1 tablespoon of cornflour.
Place oil in a wok or deep-sided saucepan on a high heat.
Add crayfish and cook.
Remove from oil and drain on kitchen towels.
Sauté green onion and ginger in oil at high heat in a frying pan.
Add crayfish pieces and stirfry.
Add seasoning, then simmer on a high heat. Cover for 30 seconds.
Thicken with cornflour mixture and serve on bed of fried rice.

Crayfish Recipes

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Crayfish and Corn Fritters

Crayfish Crumble

Chargrilled Crayfish with Spicy BBQ Sauce

Crayfish Sandwich with Curry Mayonnaise

Cheats’ Crayfish Thermidor

Classic Crayfish Mornay

Mornay Sauce

Crayfish with Avocado Salad

Barbecued Crayfish and Piquant Seafood Sauce

Crayfish Mornay

Dorothys Crayfish Thermidor

Mexican Marinated Crayfish

Oriental Crayfish with Onion and Ginger

Simple Barbecued Crayfish Tails

Crayfish

If there is a species that has been put on a pedestal as the pinnacle of Kiwi kaimoana, it is the spiny red rock lobster – crayfish. Over the years it has earned millions in overseas exchange and has made many of the commercial fishers, lucky enough to hold quota, rich men. Its dollar value sees the species, along with paua, at the head of the poachers’ hit list. In some regions it is estimated the ‘black market’ take is almost as high as the legitimate commercial harvest, both far surpassing the recreational catch. Despite the pressure on the fishery, crayfish still remains available to Joe Public provided they are prepared to put in the effort diving or potting for them. To many people a highlight of their holiday programme is to catch a few ‘bugs’ for the table.
The beauty of crayfish is that it can be prepared in so many different ways; its rich flesh requires little enhancement.
Like all seafood, crayfish benefit from taking a little care from the time they are caught to when they are served up. Once caught, the crayfish should be placed in a cool, damp spot. They will live for several days out of the water if kept cold and wet.