China · Home-style
Mustard Luo Shi Crayfish
River prawns stir-fried in a garlic, butter and mustard sauce that is fragrant, gently spicy and clinging to firm, bouncy meat.
Luo shi crayfish are farmed in freshwater where most Chinese prawns are not, which is why the meat here stays springy under high heat. Sharpen the mustard with salt and sugar before it meets the wok, or it overwhelms everything else in seconds. The sauce is mixed in a bowl first and poured in at the end, which keeps the mustard aroma rather than cooking it away.
Ingredients
- Luo shi crayfish250 g
- garlic2 pieces
- green mustard paste20 g
- cornstarch10 g
- light soy sauce30 g
- white pepper5 g
- white sugar3 g
- oyster sauce15 g
- salt3 g
- bird's eye chili2 pieces
- butter20 g
- cooking oil80 ml
Directions
- 1
Preparing the prawns:
- 2
Preparing the garlic and the sauce:
- 3
Stir-frying:
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.