Stir-fry cray tails in salty black beans
Anna Gair
INGREDIENTS
2 cray tails
3 tablespoons vegetable oil
1 dessertspoon finely chopped red chilli
1 dessertspoon finely chopped garlic
1 dessertspoon finely chopped ginger
150g Asian shallots, peeled & finely diced
3 coriander roots, finely chopped
20 basil leaves
180g tin salted black beans, drained & rinsed
100g fresh coriander chopped
juice of 1 lime
Coconut rice
2 cups (500ml) water
400ml tin coconut milk
2 cups jasmine rice
1 teaspoon butter
1 teaspoon coriander seeds
METHOD
Using a very sharp knife-cut each cray tail into segments and set aside.
Heat oil in wok and add finely chopped chilli, garlic, ginger, coriander roots and shallots; fry for 1 minute.
Add cray segments, stir and fry for about 2 minutes. Turn crays over and add basil and black beans, cook for a further 2 minutes. Stir in coriander and lime juice and cook for a further minute or until crays are just cooked through, the flesh will appear opaque.
In a saucepan heat water and coconut milk, bring to boiling point.
In another heavy based saucepan melt butter, add coriander seeds and rice and cook over a low heat for 1 minute to coat rice. Add hot water and coconut milk, stir then cover and cook for 15 minutes on a very low heat. Remove from the heat and leave to rest.
Serve stir-fry on coconut rice topped with crispy shallots.
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