Cambodian Style Crawfish Recipe (with Video)

Preparation of the wok and aromatics
1. Add 3 tbsp of oil to a large wok over high heat.
2. Just as the oil is hot (not smoking), add kaffir lime leaves, garlic, and lemongrass.
3. Sauté for 1 minute until fragrant.
Adding and steaming the crawfish
1. Add your live crawfish.
2. Stir to combine with the aromatics for 1 minute.
3. Add 1/2 cup water to help steam the crawfish and place lid over the wok.
4. Allow the crawfish to steam over medium high heat for 6-8 minutes or until they’ve all turned bright red and are no longer alive.
Final steps and seasoning
1. Remove the lid.
2. Add the chicken powder, crab paste with soya bean oil, sugar, butter, and fish sauce.
3. Stir to combine and continue to cook for another 5 minutes over medium high heat.
4. Add the dried Thai chili powder.
5. Combine and turn off heat.
Serving instructions
1. These are best served very hot.
2. You can microwave them again if they cool down.