{"id":3730,"date":"2021-07-06T15:10:52","date_gmt":"2021-07-06T03:10:52","guid":{"rendered":"https:\/\/eatwhatyoukill.co\/?p=3730"},"modified":"2021-07-06T15:11:22","modified_gmt":"2021-07-06T03:11:22","slug":"wok-fried-chilli-crayfish","status":"publish","type":"post","link":"https:\/\/eatwhatyoukill.co\/wok-fried-chilli-crayfish\/","title":{"rendered":"Wok-fried Chilli Crayfish"},"content":{"rendered":"\n

A simple way to utilise almost all of your crayfish with this flavor-packed wok-fried dish. <\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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