Crawfish or Seurng Mor
|Seurng Mor are a common shellfish
found near the southeast coast of China, and they
are also grown commercially in pools. I do not
know if these are crayfish or crawfish, as they
have no discernable claws - unless I only ever
see the female versions?
They are a freshwater shellfish similar in many
ways to prawns as regards cooking and size. They
average 4 inches in length, but larger and smaller
versions exist - probably related to when they
|You should always buy these fresh from large
tanks in either supermarkets or wet markets, and
refuse any that are already dead.
The ones pictured were bought in October 2010
and measured up to 5 inches long. I managed to
take this picture just before my wife cooked them.
When cooking, treat exactly like you would prawns
of the same size. My wife usually boils them whole,
or sometimes steams them in a wok with spacer.
Cooking time is around 4 minutes when boiled.
|I really do like shellfish, but I am not really taken
with these things. They have very little flavour, and
what there is tastes a bit 'grungey' for want of a better
My real problem however is finding any meat! What there
is is underneath a hard body shell that is very difficult
to break into, and whilst this does eventually peel
away like a prawns, it is a lot of work. Once inside
there is a ribbon of tasteless meat, and that's all.
My wife chomps the heads off them and then chews the
body. Whilst I don't now mind doing this with prawns,
I really don't see the point of it all here.
Chinese Recipe 1
The normal way to cook these is to wash them under water
and stir fry for several minutes, tossing fairly often.
You can cook them in water or steam them, or put into
hot oil. The oil could have either or both a clove of
garlic and a little freshly diced ginger, but the taste
is perhaps better without. Cook until they begin to
turn pink and immediately remove from the heat, plate,
and serve. A small condiment bowl of soy sauce is usually
provided at table for dipping as you like.
Chinese Recipe 2
I have seen these presented by shellfish restaurants
in 'curls'. By this I mean the chef strips out the uncooked
meat from the back and sets it aside to marinade. I
have tasted this when marinated with Fish Oil Sauce
(The stuff in bottles).
To a hot wok add a little: oil, garlic and ginger. Stir-fry
for 1-minute before throwing in the meat and half-inch
cubes of fresh tofu. Flash-fry for another minute. The
meat should curl and turn pink in this time. Add a little
water, some chicken bouillon powder, and several inches
of tomatoe puree. Complete with fresh chopped coriander
leaves and a pinch of salt and pepper. Serve when the
tofu is crispy golden brown by adding contents to a
serving dish, and drizzle the gravy over the top.
This information is as supplied by ourselves, and ably
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