Ingredients
| 300g crayfish tail (about 2 tails) | |
| 130g prawn cutlets | |
| canola oil | |
| 1 teaspoon garlic, crushed | |
| 2 tablespoons XO sauce (available in jars from Asian markets) | |
| 75g green and/or red capsicum, diced | |
| 50g button mushrooms, stalks removed | |
| 85g whole water chestnuts, peeled | |
| 80g snow peas, trimmed | |
| 1 cup chicken stock | |
| 10g sugar | |
| pinch salt | |
| 1 tablespoon cornstarch mixed with a little water to make a slurry | |
| 4 teaspoons Chinese cooking wine sesame seeds and pea shoots, to serve |
Instructions
| 1. | Split the crayfish lengthwise from the top to the end of the tail. |
| 2. | Clean out but leave shells on and chop with a large knife or cleaver into 3 pieces each. |
| 3. | Bring a large saucepan of water to the boil, then turn down to a simmer and carefully lower in the crayfish, ensuring it is completely submerged. |
| 4. | Poach for about 6 minutes, making sure the water does not boil again. |
| 5. | Remove the crayfish and drain on a wire rack. |
| 6. | Poach the prawns for 2 minutes. |
| 7. | Heat some canola oil in a wok, add the garlic and XO sauce and fry for 10 seconds, then add all the vegetables, then the crayfish tails and prawns and stir-fry for about 1 minute. |
| 8. | Add the chicken stock, sugar and salt and cook for another minute. |
| 9. | Add the cornstarch slurry and cook until all the liquid is absorbed and the sauce has thickened (takes about 10 seconds) then add the Chinese cooking wine. |
| 10. | Toss and then immediately transfer to a serving platter. |
| 11. | Garnish with sesame seeds and pea shoots. |
Martin Bosley / Illustration Kohl Tyler-Dunshea
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