Ingredients:
9 pieces of medium size crayfish (hey por)
Half sliced onion
1 tablespoon of minced garlic
Seasonings:
2 tablespoon of unsalted butter
2 tablespoon of black pepper
1 tablespoon of Chinese cooking wine (Hao Tiao Chiew)
Dash of coarse salt
Method:
Rinse crayfish, cut through the body from head towards tail, then scald in boiling water and set aside.
Heat up wok. Fry the butter and minced garlic until fragrant over low heat.
Add onion and stir fry till softened.
Then mix well with black pepper and wine.
Season with coarse salt.
Finally, add the crayfish and stir fry till cooked.
Sprinkle generous amount of chopped spring onion stalks over the crayfish.
Serve hot.