Steamed Crawfish and Vegetables with Cajun Broth
Ingredients
- Ingredients
- 600 grams waxy potatoes
- 6 scallions
- 250 grams Baby corn cob
- 1 kilogram crayfish
- 4 Tbsps Corn kernel (canned)
- 1 shallot
- 2 centimeters ginger
- 2 Tbsps sesame oil
- 600 milliliters fish stock
- 1 Tbsp Cajun seasoning
- salt
- freshly ground peppers
- 1 tsp sugar
- 1 Lime (juiced)
Preparation steps
Peel the potatoes. Pour water in a large pot up to about 3 cm (approximately 1 inch) high, set the steamer into it, and place the potatoes into the steamer. Cover the pot with lid and steam the potatoes for about 35 minutes.
Rinse, trim and cut the scallions into about 8 cm (approximately 3 inches) long pieces. Rinse the baby corn. Rinse the crawfish thoroughly and drain. Drain the corn kernels.
Arrange the scallions, baby corn, corn kernels and crawfish over the potatoes in the steamer during the last 10 minutes of steaming, and steam together.
For the cajun broth, peel the shallot and ginger, and cut into strips or slices. Heat oil in a pan and fry the shallot and ginger in it until translucent. Pour the fish stock, stir in the cajun seasoning, and simmer for about 10 minutes over low heat. Add sugar and lime juice, and season with salt and pepper.
Divide the crawfish with the vegetables into four soup plates and pour the cajun broth over through a sieve. Serve hot.
