Chilli Crayfish by Cassandra Chee

My favourite way of cooking crayfish is by boiling them in a broth. I recommend cooking them in sweet chilli sauce and then thickening the sauce to coat the meat.

These crayfish from Song Fish are freeze upon harvest to maintain its freshness and kept frozen at -18 degrees celsius. They come in halves and easily taken out for thawing.

See how nicely they have been cut into halves.

Rinse and thaw 6 pieces of crayfish halves. Drain away water.

Fry your garlic until fragrant. Then lightly fry your onions and capsicum.

Mix 1 cup of water with 3 tbsp tomato sauce, 3 tbsp oyster sauce, 2 tbsp fish sauce, 2 tbsp chinese wine and sambal chilli to taste. Add another 2 cups of water and tomatoes. Bring sauce to a boil.

Add your crayfish and let the shells submerged into the sauce.
Cover the pan with a lid.
Let it simmer for 5 mins until crayfish is completely cooked.

Remove the crayfish and set aside.
Mix 1 tbsp of corn flour with 1/4 cup of water. Stir into the sauce.
Immediately drizzle 2 beaten eggs over the sauce.

Do not stir and let it simmer until half cooked before lightly stirring it.

Add your crayfish back into the pot and stir until coated with the sauce.
Serve immediately.

Thanks to Song Fish for these succulent crayfish!

You can order these crayfish online and enjoy free delivery for a minimum purchase of $100* (usual $150).
* Promotion from 2nd to 13th June 2014.
*Simply quote SHC01 in your remarks during the checkout.
Place your order before 5pm and delivery will be on the next working day.
* Exclusively for Singapore Home Cooks members.

Check out their flagship store opening in mid June 2014 at Chinatown Point.
Like them on Facebook for more updates!

- This is a sponsored post by Song Fish -