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Sep 15, 2020

Sep 15, 2020

Jun 15, 2020

See below for the boiled crayfish preparation guide:

ITEM:-

MICROWAVE REHEAT

Thaw the C-Food Portions crayfish in a chiller overnight.
Empty out 1KG of C Food Portions crayfish into a microwaveable container / bowl.
Seal the top of the container / bowl with cling wrap and poke some holes to let the steam escape.
Microwave the crayfish on High Power Setting for 3 minutes.
After heating, the crayfish will expel water. Discard this water.
In a separate small container, empty out the sauce (350GM) and microwave on High Power Setting for 1 minute.
Mix the steamed crayfish and sauce together in a mixing bowl and ready to serve.

STEAM REHEAT

Thaw the C Food Portions crayfish in a chiller overnight
Steam the crayfish in a steamer or wok for 5 Eminutes
After heating, the crayfish will expel water. Discard the water
In a separate small container, empty out the sauce (350gm) and microwave on High Power Setting for 1 minute
Mix the blanched crayfish and sauce together in a mixing bowl and ready to serve

BLANCH REHEAT

Thaw the C Food Portion crayfish in a chiller overnight.
Blanch the crayfish in boiling water for 2 minutes.
Strain out the crayfish from the boiling water and set aside.
In a separate small container, empty out the sauce (350GM) and microwave on High Power Setting for 1 minute.
Mix the blanched crayfish and sauce together in a mixing bowl and ready to serve.

STIR FRY REHEAT

Thaw the C Food Portions crayfish in a chiller overnight.
Blanch the crayfish for 2 minutes or steam the crayfish for 5 minutes.
Strain out the crayfish and discard any excess water.
In a pot, empty out the sauce (350GM) and mix together with the cooked crayfish.
Heat up the pot and stir fry until the sauce is hot and the crayfish is well coated.