Chinese Seafood Recipes - Crawfish Cantonese

Ingredients

• 1 crawfish tail

• 2 oz. chopped raw pork (lean)

• 2-3 tablespoons peanut oil

• 1 crushed clove garlic

• 1/2 teaspoon ginger sherry

• 1/4 pint (U.S. 5/8 cup) chicken stock

• good pinch each salt, sugar and Ve-Tsin (M.S.G.)

• 1 dessertspoon - 1 tablespoon tomato ketchup

• 1 rounded teaspoon corn-flour

• 1 tablespoon water

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Method:

1. Remove the under shell of the crawfish tail, leaving the hard shell intact, then cut straight through to include it. Remove the black intestine and then cut the crawfish through in 1-inch slices.

2. Chop the pork. Heat the oil and in it fry the crushed clove of garlic till pale gold and discard it. Fry the pork for 1 minutes add the crawfish pieces and fry them also for 2-3 minutes.

3. Add the ginger sherry, chicken stock, the three seasonings and the tomato ketchup and cook fairly fast for 2-3 minutes.

4. Blend the corn-flour and the water, stir it into the pan, bring to the boil and cook for 1 1/2 minutes. Arrange on the serving dish with the shell-upwards.