teochew fried crayfish egg onions
teochew fried crayfish egg onions
the teochew fried crayfish egg onions was really “pang”, fragrant with good wok hae.
crayfish from chinatown market
wife said some crayfish weren’t the freshest. i got those from chinatown market, no choice from the stall which i thought was not honest, but no choice, only crayfish that day.
still quite ok la…
teochew fried crayfish egg onions
i did the dish beforehand. fried with chili padi & chopped onions, cut spring onions & chopped garlic, softened the onions, then added 2 eggs, added some oyster sauce, fried fragrant & set aside.
then i fried the crayfish with cut chili padi, sliced ginger & chopped garlic, a little fish sauce, and set aside.
when serving, i heat up the egg onions, added the crayfish, stir-fried, the served.
a superb dish for the occasion!
c.h.e.f andy
Ingredients-
- 8 medium crayfish (16 halves)
- 2 chili padi
- 1 whole large onion (sliced)
- 1 stalk cut spring onions
- 1 tbsp chopped garlic
- 2 eggs
- 1 tbsp oyster sauce
Directions-
- cut crayfish in halves with kitchen sears (scissors)
- fry chili padi & chopped onions, cut spring onions & chopped garlic, softened the onions, add 2 eggs, add some oyster sauce, fry fragrant & set aside.
- fry the crayfish with cut chili padi, sliced ginger & chopped garlic, a little fish sauce, and set aside
- when serving, i heat up the egg onions, added the crayfish, stir-fried, the served.
c.h.e.f 
Dish was bland. Any missing ingredients not listed? I had 1kg crayfish i.e. 4 large ones.
thank you for stopping by🙏
you tried & it was bland?
I checked..recipe ok..i have done several times with groups of friends too..
https://chefquak.com/2017/07/29/the-best-homecooked-early-birthday-dinner-for-very-close-friend-on-14jul2017/
couple points to note-
1 always best to cook & serve fresh from the wok immediately if possible (i cook several dishes wait for guest arrival so set aside)
2 frying eggs whether for fried rice etc let the eggs set first before stirred/mixed into other ingredients then less “wet” more “pang”
3 saltiness is to taste..can seasoned with fish sauce before frying..for myself i prefer to add fish sauce when wok is very hot to give the fragrance
cooking is a journey.. experimentation..adaptation to own taste & liking..wishing you a good journey & finding the sweet spot 🙏😀
I didn’t season crayfish and use the same amount of fish sauce. Could it be crayfish is too big? Or should cook without shells?
can cook w/o shell…will need to shorten cooking time then..sorry I didn’t time just by look and estimation…maybe 3-5mins?
however I prefer the presentation with shell so I cook with shells..
if season before cooking perhaps 2 tsp fish sauce sufficient…cook with shells can have more fish sauce so perhaps 1 tbsp…basically to taste…
need tasting and adjustment for cooking, so after cooking with shells can taste and adjust adding more fish sauce if required…
it’s similar to this dry wok prawn recipe
https://chefquak.com/2018/07/31/recipe-dry-wok-king-prawns-on-25jul2018/
Hmmm… perhaps try again…