Use a brush to scrub and wash the crayfish and placed them in a steaming plate. Sliced some ginger and placed on top of the crayfish and sprinkled 1 tsp of chinese wine on them.
Steam them for about 15 minutes or when the shell of the crayfish turned orangy colour but be careful not to let the water in the wok dry up during steaming.
After steaming, drain the water in the steaming plate and when cool, remove the flesh from the shell of the crayfish and set aside.
To prepare the sauce, just follow the instructions behind the label of the jar. I used about half bottle of the chilli sauce.
When the sauce boiled, just add one beaten egg into it and mix well and pour over the crayfish.
Steam them for about 15 minutes or when the shell of the crayfish turned orangy colour but be careful not to let the water in the wok dry up during steaming.
After steaming, drain the water in the steaming plate and when cool, remove the flesh from the shell of the crayfish and set aside.
To prepare the sauce, just follow the instructions behind the label of the jar. I used about half bottle of the chilli sauce.
When the sauce boiled, just add one beaten egg into it and mix well and pour over the crayfish.
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