Ingredients;
8 crayfish
Unsalted butter
5 – 6 tablespoons of Frederica (Restaurant Standard) Black Pepper Crab Paste
Water
Few stalks scallions (chopped)
Method:
Scrubbed clean and chopped crayfish into halves.
Coat crayfish with some cornflour.
Heat butter in a large wok.
Add crayfish into the wok and cook until it has turned orangey and set aside.
Add another two tablespoons of butter into the wok.
Mix the black pepper paste and three tablespoons of water and bring to a boil.
Cook until the sauce has reduced slightly.
Returned fried crayfish into the wok and mixed thoroughly with the sauce.
Take the well coated crayfish out and arrange on serving plate.
Drizzle the balance of the black pepper sauce over the crayfish.
Topped with chopped scallions.
Serve immediately.
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