Peppery Crayfish by Florence Neo

Note: You do not require too much seasoning for this dish. Over zealous seasoning can ruin a dish and overpower the palate.


8 medium crayfish
Unsalted butter
5 – 6 tablespoons of Black Pepper Sauce


Scrubbed clean and chopped crayfish into halves.
Coat crayfish with some corn flour.
Heat 2 tablespoons of butter in a large wok.
Add crayfish into the wok and cook until it has turned orangey and set aside.
Add another two tablespoons of butter into the wok.
Mix the black pepper paste and three tablespoons of water and bring to a boil.
Cook until the sauce has reduced slightly.
Returned fried crayfish into the wok and mixed thoroughly with the sauce.
Take the well coated crayfish out and arrange on serving plate.
Drizzle the balance of the black pepper sauce over the crayfish and serve immediately.
Garnished with chopped scallions.