A simple way to utilise almost all of your crayfish with this flavor-packed wok-fried dish.
Aside from the crayfish, I didn’t measure the ingredients. It’s simple, use as much as you like, of what you like. In a hot wok, I heated a tablespoon of coconut oil a diced shallot, and a heap of garlic and ginger (I added a lot to help fight off a winter cold – but do this to your liking). Then throw in your cray pieces, diced chilli, a splash of soy and fish sauce, and half a teaspoon of honey. Fry/toss until just cooked then serve with a coating of chopped parsley, lemon rind, and lemon juice.