Restaurant Recipes
Semolina's Spicy Thai Crawfish
Ingredients
Thai Curry Sauce
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/4 cup coconut milk
- 1/2 teaspoon salt
- 3 tablespoons sriracha sauce
- 1 teaspoon tamarind paste
- 3 tablespoons brown sugar
- 2 tablespoons white vinegar
- 1 tablespoon fish sauce
Crawfish
- 1 tablespoon oil
- 1/4 cup tomato, diced
- 2 tablespoons raisins
- 1/4 cup onion slivers
- 1/4 teaspoon garlic
- 3/4 cup Thai Curry Sauce
- 1/4 pound fresh crawfish tails
- 10 ounces cooked angel hair pasta
- 1/4 cup carrot sticks
- 1 tablespoon cilantro leaves
- 2 tablespoons basil slivers
- Crushed red pepper
Instructions
Thai Curry Sauce
- Make a light roux with the butter and flour.
- Slowly add the chicken stock and bring to a boil. Cook until the sauce is thickened.
- Add the remaining ingredients and cook until the sauce is the texture of melted ice cream.
Crawfish
- Sauté the first five ingredients until the onions are lightly browned.
- Add the sauce and the crawfish.
- Pour over cooked angel hair pasta and top with carrot sticks, cilantro, basil and red pepper.