Crayfish with Black Beans


1.2 kg lobster (1 small or ½ a large lobster), chopped into segments

¼ cup olive oil

3 cloves garlic, sliced finely

1 tbsp ginger, julienned

½ red onion

8-10 curry leaves

2 long red chilli, chopped

½ bunch coriander, chopped roughly

½ bunch white part of spring onions, cut roughly

3 tbsp oyster sauce

2 tbsp sambal oelek

½ cup chinese rice wine

1 cup chicken stock

3 tbsp dry salted black beans

3 tbsp corn flour

2 tbsp deep fried shallots

½ bunch coriander, chopped roughly

½ bunch spring onions, cut roughly

salt to taste


In a hot pan with oil, add the garlic, ginger, onion, spring onion, coriander, curry leaves and a pinch of salt.

Add the chopped segments of lobster into the pan.

Stir in some oyster sauce, sambal oelek, dried black beans, chinese rice wine,  chicken stock.

Pop the lid on for 3-5 minutes, turn heat down to a simmer.

Remove the lobster from the pot and place on a separate plate.

To make the sauce, add the spring onion and coriander to the pot. Add the corn flour with some water to the sauce to thicken it up.

Cover the lobster with sauce and top with deep fried shallots.