If you have eaten Southern crawfish before, you will have most likely eaten them like peel and eat shrimp after they have been boiled in heaps of a salty Cajun style seasoning. You may be surprised to know that unseasoned they have almost no flavor, but they do have a nice texture. That said, they are best used in dishes with a high flavor profile.
We purchase them live, steam and pick the meat from the tails to use in a variety ways. Here’s a simple but delicious light curry…enjoy!
Serves 2 people
- 2 tbsp. Canola Oil
- 1 cup chopped Sweet Onion, such as Vidalia
- 2 cloves crushed Garlic
- 2 tbsp. medium Curry Powder
- ½ tsp. crushed Red Chili Paste
- 1 cup Light Coconut Milk
- 3 tbsp. Soy Sauce
- 1 tsp. ground Ginger Paste
- ½ tsp. ground Black Pepper
- 1 cup halved Baby Belle Mushrooms
- 1 cup Asparagus, cut into 1 inch lengths
- 2 cups cooked Crawfish Meat
- 1 cup fresh Mandarin Orange segments, seeds removed
- In a large pan over a medium heat sauté the onion in canola oil, stir in garlic, curry powder and chili.
- Add the coconut milk and soy sauce, ginger and black pepper, keep at a simmer.
- Add the asparagus and cook until it is stir-fry tender.
- Add the mushrooms and crawfish meat and cook at a medium heat until the mushrooms are just cooked.
- Stir in the orange segments and check seasonings to taste.
- This dish can stand alone dish but is also great served on steamed rice or Asian noodles.