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Chinese Style Crayfish and a Prosperous 2014

Posted on January 1, 2014 by in rsg, seafood

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Chinese Style

Chinese style cooking and crayfish is not necessarily always mentioned in the same sentence, especially here in South Africa.

Chinese style cooking however varies from one region to the next, but it involves flash frying, braising, steaming and stewing and this is where crayfish and Chinese Cooking meet. Traditionally crayfish is best served with garlic butter on the beach close to where it was harvested, last year I wrote a whole post on the harvesting and cooking lobster and it is important that you read all of it, before you venture into catching your own crayfish.

Chinese Style

Whilst on holiday, we cook and eat every single day, 3 times a day, but at least the cooking duties are shared so it kind of takes off the edge a little. We tried one year to skip lunch and just do a big breakfast and then again a big dinner, but come lunchtime, everyone is in the kitchen with the munchies, so we brought back lunch which is always something quick like a sandwich, a salad or even Chinese Style Noodles, just something light.

Chinese Style Crayfish

When I saw this Chinese Style Crayfish recipe, my jaw dropped! 2 ingredients, lots of eager eaters and you have a feast. On a stroll through the Onrus Caravan Park, I bumped into Anton Beukes from Hoopenburg Vineyards and Alet Erasmus from Creative Cuisine who have been camping together for 7 years. The togetherness and camaraderie that happen in these communal kitchens are tangeable and Alet says they come up with some crazy delicious food. They even have a recipe book at hand where the record recipes that were invented whilst camping.

Chinese Style

Apparently Anton saw learnt this  recipe on a trip to China where they demonstrated it with fresh crab. Anton came home and decided that fresh crayfish is a perfect substitute and when he knock on Alet’s tent door for some soy, she offered him a bottle of her Oriental Dressing and the rest is history.

Chinese Style

This Chinese style crayfish is perfectly balanced – sweet, salty, sour and the heat from the ginger and chili is just perfect. According to Alet, this sauce works magic with fish, chicken and even prawns – just one warning, keep the serviettes and “jammerlappies” at hand.

chinese style

Chinese Style Crayfish

serve  4


4 crayfish or 500 g prawns

45 ml olive oil

100 – 125 ml Creative Cuisine Oriental Dressing

fresh coriander

Chinese Style


Use a sharp knife and cut the crayfish in half, remove the long black vein and the yam in the head of the crayfish. Cut each crayfish in 6-8 pieces. Heat the oil in a wok on a gas flame or the open fire and when the oil is hot, add the crayfish. Toss and stir-fry until the crayfish is red. Add the Oriental Dressing and keep stirring and tossing until the meat is coated. Place the pan in the middle of the table, top with chopped coriander and serve.

Although I don’t consume wine, Anton Beukes from Hoopenburg Vineyard advises that this Chinese Style Crayfish is best served with Hoopenburg Sauvignon Blanc 2013, ice cold.

Chinese Style

2014 is here and although I often get a little anxiety attack in my tummy, I am excited about all the new ventures this year has to offer. Thank you for your support, friendship and encouragement throughout 2013. I could not have done any of this without your support.

I look forward to another creative and inventive year in my kitchen and I hope you ill all join me for new, easy recipes.

Happy New Year!

Tomorrow morning  just after the 9 o’clock news, I will be  sharing this easy recipe with you!  Get ready to be amazed! I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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2 Responses to “Chinese Style Crayfish and a Prosperous 2014”

  1. ann 2 January 2014 at 10:49 pm #

    This recipe looks soooooo temting. I can’t wait to try it for myself. May 2014 be a prosperous year for you to.

  2. Jeff @ 7 January 2014 at 2:21 pm #

    Wow! That chinese style crayfish looks very yummy!

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