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Anna Gare

Stir-fried crayfish with black bean, chilli and ginger

Serves 2

Ingredients

stir fry

  • 2 lobster tails head and intestine removed
  • 3 tablespoons vegetable oil
  • 1 dessert spoon finely chopped red chilli
  • 2 dessert spoons finely chopped garlic
  • 1 dessert spoon finely chopped ginger
  • 150 g asian purple shallots peeled and finely diced
  • 20 basil leaves
  • 3 coriander roots finely chopped
  • 180 g tin salted black beans drained and rinsed
  • 100 g fresh coriander chopped
  • Of 1 juicy lime
  • Crispy shallot to garnish

coconut rice

  • 2 cups water
  • 400 ml tin coconut milk
  • 2 cups jasmine rice
  • 1 teaspoon butter
  • 1 teaspoon coriander seed
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Method

  1. Using a very sharp knife-cut each lobster tail into segments and set aside.
  2. Heat oil in wok and add finely chopped chilli, garlic, ginger, coriander roots & shallots & fry for 1 minute
  3. Add lobster segments, coat in flavours and fry for approx 2 mins on one side.
  4. Turn lobster over & add basil & black beans, cook for approx 2 more mins
  5. Add coriander & lime juice, cook for 1 more minute or until the lobster segments are just cooked through, the flesh will appear opaque.
  6. Serve on coconut rice topped with crispy shallots.
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