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| SALT AND PEPPER LOUISANA POPCORN CRAWFISH |
| 10 Servings |
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| INGREDIENTS |
1 lb Louisiana Crawfish Tails
(Clean and de-vein)
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| FRYING |
1/4 gallon Oil/Shortening
5 T Cornstarch
2 Eggs
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| SEASONING |
5 T Sugar
5 T Black Pepper
5 T Salt
1 T Cayenne Pepper
1/2 T Asian Crushed Chili Pepper
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| WOK SEASONING |
1 t Fresh Chopped Garlic
1 T Onion
1/2 T Green Onion
Sweet Chili Sauce or Hot Chili Paste (Garnish)
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| COOK |
| Preheat oil for 5 minutes at 350 degrees.
Fry crawfish w/ cornstarch & egg mix evenly and put into oil,
(fry until crunchy, but not overdone)
Set aside. |
| WOK |
| Preheat wok for 2 minutes with 1 teaspoon of oil and add
garlic, onions, green onions, sauté evenly for 30 seconds
Add Fried Crawfish into wok.
Toss quickly for one minute, making sure that onions, garlic,
and green onions cover crawfish.
Add two portions of salt and pepper to crawfish and toss for
another minute.
Plate and garnish and serve with either Sweet Chili Sauce or
Hot Pepper Chili. |
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