- Crayfish: 800g
- Shredded coconut: 200g
- Big carrot: 1
- Onions: 2
- Bell pepper: 1
- Old ginger: 3 pieces
- Garlic cloves, sugar, salt, glutamate, cary and odor leaf
Choose crayfish of 10cm long each, remove the heads and the covers but keep the caudals, slice a line on the back of the crayfish, rinse through salted water then drain.
Smash the ginger, mix with 1 teaspoon of cary powder + ½ teaspoon of salt. Let stand in 20 minutes.
Pour ½ cup of warm water in shredded coconut then squeeze through a cloth. Redo once again to get the 2nd time of coconut juice.
Peel the carrot then trim and slice into thin pieces around 0.5cm.
Peel the onion and cut into 6 pieces vertically, detach it into pieces.
Cut the bell pepper into 4; pit the seed, cut into lozenge shape pieces.
Heat the pan, pour 3 spoons of oil in; when the oil is heated, add 5 smashed garlic cloves into fry then pour the crayfish into fry quickly, remove the crayfish. Spill another 2 spoons of oil in then pour 2 teaspoons of cary powder into fry; after the cary powder is colored, add the carrot into fry; pour the second cup of coconut milk into cook. When the carrot becomes tender, add the crayfish into cook again, season sugar + glutamate and salt. Cook until the mixture nearly evaporated, add bell pepper and onion, stir well, then decant the coconut milk in. Let the mixture boils again then remove the pan.
Scoop the crayfish to a dish. Garnish how it has all the colors of the ingredients. The require of this dish is: the crayfish is crisp, carrot is tender, onion and bell pepper are just cooked, the cary sauce is a little piquant and sweet. Serve with bread or rice.