Couple of months ago we've bought Crayfish from a local seafood store where they got a shipment of Crayfish from U.S. Louisiana. I know... the place where the oil spill had occurred, however, they assured these Crayfish we're farmed and not in the wild.
As you can see Crayfish and Lobster are basically from the same family, except Crayfish are smaller.
Our first dish was the Sichuan style Crayfish in a chili sauce. The Crayfish was blanched in oil, then stir fry in the chili sauce, garnished by cilantro and a statue of a pagoda temple made of salt.
Second variation is Deep Fried Crayfish with chili, onion, and salt. This was a popular dish with many of our clients, since they can eat the whole Crayfish.
Last creation was a simple dish, the Steamed Crayfish with fish sauce on the side. The unique smell and taste of the Crayfish was more powerful then any other cooking technique, probably because the natural flavor of the Crayfish was not tampered with.
I hope you've enjoy reading our experience cooking with Crayfish, maybe we will have other creation of the Crayfish in the future. Thank you for reading and Good Bye.
