Spicy Crayfish
A quick and fiery weeknight dish of crayfish tossed in a glossy chili oil sauce, finished with fresh coriander. Ready in about 20 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 320
- Protein
- 28g
Ingredients
- 1 lb crayfish tails
- 3 tbsp chili oil
- 3 cloves garlic
- 2 tbsp soy sauce
- ¼ cup coriander
- 1 tbsp vegetable oil
Instructions
- 1
Heat 1 tbsp vegetable oil in a large skillet over high heat. Add 1 lb crayfish tails in a single layer and sear until they turn pink and start to brown, about 3 minutes.
- 2
Add 3 minced garlic cloves and stir for 30 seconds until fragrant. Pour in 3 tbsp chili oil and 2 tbsp soy sauce, stirring to coat the crayfish evenly.
- 3
Cook for 2-3 minutes until the sauce thickens and clings to the crayfish, and the tails are opaque and firm. Remove from heat.
- 4
Stir in 1/4 cup chopped coriander and serve immediately, spooning any extra sauce from the pan over the top.
Tools you’ll need
- large skillet
- wooden spoon
- knife
- cutting board
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