Ingredients
- 2 raw Western Australian crayfish
- 3 cloves garlic, minced
- 2 kaffir lime leaves, finely chopped
- 2 tbsp tamarind paste
- 1 tbsp fish sauce
- 2 tsp oyster sauce
- 1 tbsp ABC Soy Sauce
- 1 bunch coriander, roots & stems finely choped. Save some leaves for garnish
- 2 tbsp palm sugar, finely grated
- 1 lime
- 2 tsp chilli, to taste
- 1 tin Valcom water chestnuts
- 1 tin Valcom bamboo shoots
- 1 packet flat rice noodles
- 2 eggs
- 2 spring onions
- 3 tbsp Peanut Oil
- 25g butter
Method
- Make sauce by combining Tamarin, oyster sauce, fish sauce, soy sauce, chilli, grated palm sugar, juice from half a lime, zest from lime, and coriander roots and stems finely sliced. Stir until palm sugar is dissolved. Set aside sauce.
- Cook rice noodles as per packet instructions. Usually 6-8minutes in rapid boiling water. Drain and rinse in cold water. Mince garlic and finely slice kaffir lime leaves. Combine with crayfish meat sliced into bite size pieces with garlic and kaffir lime leaves. Heat wok. Add 1 tbsp oil and butter. Cook crayfish until just cooked. Remove from pan retaining juice in the pan.Add one tablespoons of oil to pan and heat. Then add bamboo slices and water chestnuts frying for a few minutes till starting to turn golden. Remove cooked bamboo slices and water chestnuts from pan. Retain pan.
- Add noodles to pan, add crayfish to pan, add bamboo slices and water chestnuts to pan. Top with sauce and toss to combine. Stir in ruff chopped coriander leaves and finely chopped spring onion. Top with crushed roasted nuts. Serve hot with fresh coriander leaves as garnish.
Product used in recipe
- VALCOM - VALCOM WATER CHESTNUT SLICED
- ABC - ABC SWEET SOY SAUCE 620ml
- VALCOM - VALCOM BAMBOO SHOOT SLICES
- LEE KUM KEE - LKK CHOY SUN OYSTER SAUCE 255G
