Ingredients

How to make it

  • Mix the craw fish with corn starch and soy sauce and marinate for 1/2 hour.
  • Mix the seasoning sauce and set aside.
  • Heat a little oil in a wok and stir fry the crawfish until it is light brown, remove and set aside.
  • Heat a little oil in a wok, stir fry the veggies until they are slightly tender.
  • Add the fresh ginger and stir fry for about 10 seconds, stirring constantly.
  • Add the seasoning sauce, stirring until thick.
  • Add the crawfish, stir until thoroughly heated.
  • Add hot peppers and flakes cook for 1 minute.
  • Turn off the heat, add peanuts, mix well and serve over white steamed rice.

Reviews & Comments 6

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    " It was excellent "
    angelinaw ate it and said...
    We call them crawdads or crawfish in MO, but regardless, this recipe looks very good. I love the flavor combinations and will definitely have to try it! High-five!
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    " It was excellent "
    petunia97 ate it and said...
    this sounds wonderful! another 5...
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  • hot_it_up 5 years ago
    We call them mud bugs here in the south.
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    " It was excellent "
    sitbynellie ate it and said...
    agree with Val and Joe!!

    what a good recipe - I love crawfish (well we call 'em crayfish here in the uk)

    Thanks and a 5 from me. Printing it out as we speak.
    Susan

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    " It was excellent "
    joe1155 ate it and said...
    This sounds great. The sauce for Kung Pao would go so well with crawfish since they have an almost gamey flavor.
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    " It was excellent "
    valinkenmore ate it and said...
    Kung Poa is a favorite of mine - crawfish is a natural as I am from Texas. This sounds so good. Now the only problem is living in Seattle, Washington - you don't get crawfish very often!
    5 forks to you!
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