Fragrant Spicy Crayfish Tails (Premium Tail), Classic Viral Signature Dish, Making it Yourself is Super Cost-Effective
I bought frozen crawfish tails at the supermarket. These tails need to be thawed before cooking. It's more convenient than processing live crawfish. And it's also easy to eat because it doesn't have the head, and the meat can be pulled out easily. When cooking, I used Kook 100 Spicy and Delicious Lobster Sauce. To avoid dryness in summer, I added some mint leaves. The mint leaves are also fried to create a crispy texture and a refreshing flavor, which goes well with the spicy and delicious lobster flavor.
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Refreshing Spicy Crawfish Tails
Illustration | Wan Shan Hong
500g crawfish tails, 20g mint leaves, 20g spicy and delicious lobster sauce, 100g rice wine, appropriate amount of ginger and garlic, 2 dried chilies
1. To remove the dryness caused by spicy and delicious, mint leaves are added, refreshing and can dispel dryness. Wash and drain the mint leaves.
2. Fry the mint leaves in four-fifths hot oil until they are dehydrated and crispy. Don't fry them for too long, don't let the mint leaves turn yellow.
3. Drain the fried mint leaves and set aside.
4. Wash and drain the crawfish tails.
5. Add oil to the pot and sauté ginger, garlic and dried chilies to release fragrance.
6. Pour in the crawfish tails and stir-fry for about a minute.
7. Pour in rice wine and stir-fry for about a minute.
8. Pour in the spicy and delicious lobster sauce and stir-fry until well combined, cover with a lid and cook over low heat for about ten minutes.
9. Wait for the soup to reduce and then add the fried mint leaves.
10. Stir-fry evenly and serve.
11. Spicy with refreshing flavor, very delicious!
Tips:
I used ready-made crawfish seasoning, so I didn't need to add salt or other seasonings. I used mildly spicy dried chilies because the seasoning already has a spicy flavor. Don't use chilies with high spiciness. Just for the aroma of chilies.
