1.Baked Butter Crayfish



2 crayfish

2 garlic cloves

2 green onions

2 shiitake mushrooms

6 broccoli

35g of Cheese


1 tablespoon of cream

A pinch of salt

White pepper



1 Cut the crayfish longitudinally into two equal parts, wash and set aside.

2 Finely chop the garlic and shallots, wash the shiitake mushrooms and trim the broccoli into small flowers for later.

3 Put in the garlic and shallots  into the crayfish meat

4 Put in the well-mixed seasonings, sprinkle with shredded cheese and place in the baking pan

5 Bake in an oven at 200°C for about 10 minutes before removing the serving plate.

6 Put in the washed shiitake mushrooms and broccoli in boiling water, blanch them, and place them on the plate.

2.Crispy Crayfish Roll



1 crayfish tail

6 slices of pastry

1 onion

1 potato

6 Sliced ​​ham

2 large tomatoes





White sesame seeds

1 egg



1 After the crayfish is steamed and the shell has been removed. Remove the lobster meat and cut into slices; slice the large tomatoes for later use.

2 Heat up a frying pan and cut the potatoes and onions into cubes and fry them briefly. Then, remove the oil and stir well with sugar, salt, monosodium glutamate, and pepper.

3 Take a piece of crisping slice and spread it flat on the table. Put in the ham slices, lobster slices, large tomato slices and the diced onion, potato and roll it up into a long round crisped roll.(Do it 5 times over.)

4 After the eggs are broken into egg liquid, use a brush to brush a layer of egg liquid on the surface of the crisp roll and then sprinkle with white sesame seeds before finally putting it in the oven at 170~180℃ for about 12~15 minutes. Once done, Just cut it and place it on a plate before eating.


3.Crayfish Pasta with Tomato Sauce



100g of Pasta

1/2 of Lobster

1/2 tablespoon of minced garlic

Chopped fresh chili

5 tablespoons of white wine

3 tablespoon of olive oil

4 tablespoons of crushed tomatoes

A pinch of salt




1 Take out a deep pot and boil the water with a teaspoon of salt and pasta and cook for 7 minutes. Then scoop it up and stir in 1 tablespoon of olive oil and let it cool.

2 Place the lobsters in boiling water and cook them.

3 In the Hot pot, add in  2 tablespoons of olive oil, sauté garlic and chili, add tomato, white wine, water, pasta, crayfish and stir fry. Wait until the sauce has been dry up halfway, add in salt and serve.


4.Spicy Crayfish



A pound of crayfish

A small handful of parsley

Two garlic heads

About four slices of ginger

A small piece of green onion

Dried chili, pepper, bay leaf, star anise, grass fruit, cooking wine, salt, soy sauce



1 Use a clean brush to clean the whole body of the crayfish, especially the crevices between the legs and feet. When brushing, be careful not to be injured by the lobster’s tongs.

2 Wash the parsley and choose only parsley stalks to cut off. Wash and peel the garlic and cut it in half. Cut the onion diagonally;

3 Heat up oil in a pot, add in dried chili, pepper, onion, garlic, ginger and stir fry to get a fragrance. Pour in the washed crayfish amd add in cooking wine, and stir fry until the crayfish no longer struggles.

4 Add in the other seasonings mentioned above and continue to stir fry. Lobster shells are harder, and it takes a long time to be cooked fully.

5 Add in water appropriately and maintain the stir-frying state for about 15 minutes. When the soup becomes a bit thicker. pour in the parsley and stir-fry evenly.


5. 3 cups dried diced crayfish



1 large bowl of cooked shelled crayfish

Dried tofu (cut into small cubes) 1 pack (4 slices)

2 shallots

1 slice of ginger

2 garlic cloves


1 tablespoon of soy sauce

1 tablespoon of soy sauce paste

Rice wine

Sesame oil

2 tablespoon of maple syrup

2 tablespoon of water (adjust the amount according to the saltiness of the sauce)

Black vinegar

White pepper



1 Add rice wine onto the frozen crawfish and cover with a thick paper towel. Microwave for about 1 minute or until the crawfish is just thawed, rinse with cold water to remove the intestines and drain for later use.

2 Heat up the pot and pour in the vegetable oil. Sauté the shallots, ginger, and garlic. Add in the dried tofu and fry over medium-high heat until the surface turns brown.

3 Put in the crayfish and stir fry for a few times. Add rice wine to enhance the fragrance.

4 Pick out the spices and add all the seasonings (except sesame oil, black vinegar and white pepper). Stir and fry until the sauce has thicken and dried. (If the sauce is too thick or salty, you can add water to adjust). Put it the basil and fry until the aroma emits.

5 Sprinkle vinegar, sesame oil and pepper on the side of the pot before starting the pot.

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