Dancing Chef Suki Sauce Crayfish by Rachel Teo


1/2 cup of Dancing Chef Suki Sauce
1/2 cup of tomato pasta sauce
1/2 cup of assam sauce
1 cup of water
1tbs sugar
A dash of thai fish sauce
A dash of shaoxing wine
A dash of coriander seed powder
A dash of cumin powder
Whites of 2 eggs
Minced garlic
Minced ginger
1/2 kg of crayfish (cleaned, snipped midway through the tail to middle of head)


Heat cooking oil with minced garlic, add minced ginger, fry till fragrant, add crayfish and stir fry at big fire briefly, remove half cooked crayfish fro wok and set aside.

Other than egg whites, add the rest of the ingredients to the pan to heat up, bring to a simmer, add crayfish to cook.

Stir in egg whites when crayfish is cooked and turn off the fire. Serve with garnishings.