Slipper Lobster porridge by Shirli Ling‎

Recommended serving for 2

Ingredients

- 300g fish bone
- 300g chicken bone
- a handful dried scallop
- 2 to 3 crayfish
- 10 grey prawns
- 300g pumpkin (dice 2cm by 2cm)
- 0.5 teaspoon salt
- 1 thumb old ginger
- 1 cup cooked rice

Method

- cut cray fish into half, remove prawn shells. slice ginger thinly.
- boil diced pumkin in 2 litre water for 20mins, set pumpkin aside to cool then mash it.
- throw in crayfish and peeled prawns for 5 mins and remove. Set aside.
- add in prawn shells including the heads, chicken bone, fish bone, dried scallop and ginger. continue boiling under low flame for 1.5 hrs.
- Meanwhile cook the rice.
- sieve all ingredients from pot, leaving only soup. Continue boiling and add in the mashed pumpkin. Stir well till pumpkin is completely fused with the soup base. Add salt to taste.
- add cooked rice, the cooked crayfish and prawns into soup. Boil for 3-5 minutes till rice is slightly soften.


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Crayfish with Spaghetti by Florence Neo

Photo Credit: Flofoodventure

Recipe link: http://flofoodventure.wordpress.com/2014/06/23/boiled-crayfish-with-spaghetti/

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Baked Buttered Crayfish by Karen Lee

Just cut small pieces of cold salted butter and place it on the flesh of the crayfish.
Bake at 180 degrees until cooked (I can't remember how long I've baked it). I sprinkled dried parsley when done.

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Crayfish in Garlic Butter Sauce by Michelle Heng

Ingredients
500g crayfish (de-shelled & cleaned)
30g butter
4 clove garlic (minced)
A handful of curry leaves
Salt & pepper to taste
Cooking cream (optional)

Steps
1. Melt butter in a skillet, sautee garlic till fragrant.
2. Add curry leaves and crayfish, stir fry till crayfish turn opaque.
3. Season with salt and pepper. If desired, can add cooking cream before dishing out.
4. Serve hot and bon appetit!

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Ginger & Scallion Crayfish by Michelle Heng

Ingredients
350g crayfish (de-shelled)
4 stalks of scallions (cut into 2-inch length, separate white & green portion)
5 slices ginger
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp oyster sauce
3 tbsp water
3/4 tsp garlic sea salt
2 tbsp oil
Corn flour solution

Steps
1. Marinate crayfish with sesame oil and soy sauce for at least 1/2 hr.
2. Heat up oil in wok and fry ginger till fragrant, then add the white part of the scallion and stir a few times.
3. Add crayfish and continue to stir fry till the meat starts to cook through, add water, oyster sauce and toss a couple of times.
4. Thicken sauce with corn flour solution to desired consistency.
5. Add salt and the green part of the scallion, stir quickly and remove from heat and serve hot with rice.
6. Bon appetit!

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Sweet & Spicy Crayfish by Cassandra Chee

Photo credit: Loft48

Recipe from: http://loft48.blogspot.sg/2014/05/sweet-spicy-crayfish.html

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Peppery Crayfish by Florence Neo

Note: You do not require too much seasoning for this dish. Over zealous seasoning can ruin a dish and overpower the palate.

Ingredients:

8 medium crayfish
Unsalted butter
5 – 6 tablespoons of Black Pepper Sauce
Water

Method:

Scrubbed clean and chopped crayfish into halves.
Coat crayfish with some corn flour.
Heat 2 tablespoons of butter in a large wok.
Add crayfish into the wok and cook until it has turned orangey and set aside.
Add another two tablespoons of butter into the wok.
Mix the black pepper paste and three tablespoons of water and bring to a boil.
Cook until the sauce has reduced slightly.
Returned fried crayfish into the wok and mixed thoroughly with the sauce.
Take the well coated crayfish out and arrange on serving plate.
Drizzle the balance of the black pepper sauce over the crayfish and serve immediately.
Garnished with chopped scallions.

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