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Crawfish and Mixed Vegetables

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Crawfish and Mixed Vegetables

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.

Method :

First prepare the crawfish. Mix very well with 2 teaspoons cornflour, pinch salt and sugar, Ve-Tsin, soy sauce, sesame oil and ginger sherry. Leave for the time being.
Cut the sliced vegetables into strips and keep the raw ones and canned ones separate. Heat the oil. Fry the cucumber and carrots in it for 1 minute. Add the bamboo shoots and chestnuts with another pinch of salt and cook for 3 minutes, moving them about. Add the stock. Bring to the boil and stir in the remaining cornflour, blended with the water. Cook for a further 11/2 minutes. Turn all into a heated dish and keep hot.
Wipe out the pan. Add 1 teaspoon of peanut oil and make it hot. Turn the crawfish into it and toss and stir for 3 minutes. Add the liquid drained from the vegetables and cook for 1/2 minute. Add the vegetables and cook for 1/2 minutes. Turn all into a heated dish.

Note
If the sauce tends to be thin, add 1/2 teaspoon cornflour blended with 1 teaspoon water, and boil for 11/2 minutes before adding the vegetables and proceeding as above.

To Make the Ginger Sherry
Cut 1-2 oz. fresh ginger into thin strips. Turn the strips into a bottle and cover with a warm brown sherry. Leave to infuse, strain and use as directed. For 2 oz. fresh ginger, half a bottle of sherry will be the right amount to add.

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Last Updated: 16/7/08