Cambodian Stir-Fry Crawfish
About This Dish
This Cambodian-style crawfish stir-fry tosses live crawfish with lemongrass, kaffir lime leaves, garlic and dried chili in a sauce enriched with crab paste. It's a fragrant, spicy Southeast Asian take on a crawfish boil.
Cambodian Stir-Fry Crawfish
Ingredients
- 4 lbs live crawfish cleaned thoroughly
- 14 kaffir lime leaves torn
- 2 head garlic minced
- 3 tablespoon oil
- ½ cup water
- 3 tablespoon lemongrass minced
- 3 tablespoon dried Thai chili powder
- 1 tablespoon chicken powder
- 3 tablespoon crab paste with soya bean oil
- 1.5 tablespoon sugar
- 2 tablespoon fish sauce
Instructions
- Add 3 tablespoon of oil to a large wok over high heat.
- Just as the oil is hot (not smoking), add kaffir lime leaves, garlic, and lemongrass. Sauté for 1 minute until fragrant.
- Add your live crawfish. Stir to combine with the aromatics - 1 minute.
- Add ½ cup water to help steam the crawfish and place lid over the wok. Allow the crawfish to steam over medium high heat for 6-8 minutes or until they've all turned bright red and are no longer alive.
- Remove the lid. Add the chicken powder, crab paste with soya bean oil, sugar, and fish sauce. Stir to combine and continue to cook for another 5 minutes over medium high heat.
- Add the dried Thai chili powder. Combine and turn off heat.
- These are best served very hot. You can microwave them again if they cool down.
If I made this next time, I might add half a stick of butter to add extra flavor. But it was already good with this listed ingredients! Let me know if y'all try it and what y'all think ☺️
