Golden Garlic Crawfish

Experience the ultimate garlic crawfish: tender, springy meat bathed in a luscious, aromatic golden garlic sauce with a hint of creamy sweetness.

Ingredients

• 1 kg crawfish
• 500 g garlic cloves
• 1 kg water
• 100 ml beer
• 20 g ginger
• 3 tbsp salt
• 4 tbsp sugar
• 1 tbsp chicken powder
• 1 tbsp condensed milk
• 1 tbsp pumpkin puree
• to taste pickled peppers
• to taste green onions
• to taste cilantro

Instructions

1. 1Clean the crawfish

   

   To prepare the crawfish, ensure you select blue-headed crawfish with soft shells and tender meat. Scrub the shells thoroughly under running water to remove any impurities before cooking.

   Tip: Focus on cleaning the belly and joints where debris often hides.
2. 2Prepare the garlic base

   

   Combine 1 kilogram of water with 500 grams of peeled garlic cloves in a blender. If you prefer a spicier profile, add some pickled peppers to the mixture.

   Tip: Blend until the garlic is coarsely crushed; do not process it into a fine puree.
3. 3Strain the garlic mixture

   

   Pour the blended garlic mixture through a metal sieve into a container. Reserve the strained liquid and the solids separately for later use in the sauce.

   Tip: Ensure the liquid is smooth and free of large, uneven chunks.
4. 4Deep-fry the crawfish

   

   Heat oil in a wok to 190 degrees Celsius. Add green onions to the oil for fragrance, then quickly deep-fry the crawfish until the shells turn a bright, vibrant red. Remove and set aside.

   Tip: Deep-frying quickly ensures the meat stays springy and tender.
5. 5Sauté aromatics

   

   Heat vegetable oil in a wok and fry ginger slices until fragrant. Add a spoonful of the crushed garlic solids and sauté continuously until it forms a thick, aromatic paste.

   Tip: Keep the heat medium to prevent the garlic from burning.
6. 6Combine crawfish and sauce

   

   Return the fried crawfish to the wok with the garlic paste. Pour in the reserved garlic water and a splash of beer, then season with salt, sugar, and chicken powder to taste.

   Tip: Simmer for three minutes to allow the flavors to penetrate the shells.
7. 7Add garlic water

   

   Pour the previously strained garlic water and a splash of beer into the wok with the fried crawfish to build the base of the aromatic sauce.

   Tip: Ensure the heat is adjusted so the liquid comes to a boil quickly after adding it.
8. 8Season the crawfish

   

   Add three spoons of salt, four spoons of sugar, and one spoon of chicken powder into the wok to balance and enhance the flavors of the dish.

   Tip: Adding sugar is key to achieving the subtle sweet aftertaste characteristic of this dish.

Storage & Reheating

Burn It Off

Frequently Asked Questions