A Guide for preparing your crayfish
15 Jun 2020
See below for the boiled crayfish preparation guide:
ITEM:-
MICROWAVE REHEAT
BLANCH REHEAT
STIR FRY REHEAT
ITEM:-
- Salted Egg Yolk Sauce 350GM
- Kantan Chilli Sauce 350GM
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.
- 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.