Serves : 3-4
Preparation time : 10 minutes
Cooking time :
6 minutes
Ingredients :
4 tablespoons sliced shelled frozen crawfish*
3 tablespoons cornflour
Sprinkle pepper
Salt, sugar
Good pinch Ve-Tsin
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon ginger sherry
3 tablespoons cucumber
3 tablespoons carrots
3 tablespoons canned bamboo shoots
3 tablespoons canned water chestnuts
2-3 tablespoons peanut oil
1/4 pint ( U.S. 5/8 cup) chicken stock**
1 dessertspoon water
*Other shellfish, such as lobster, pacific prawns and even scallops when seasonable, can be used in the same way.
**If there is no chicken stock available use 1 chicken bouillon cube and water.
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