The KaiKai Book

Ingredients
200g crayfish tails
Poaching stock
400ml thick coconut milk
½ lime juiced
2 tbs white wine
4 shallots chopped
10g fresh ginger
10g lemon grass – chopped
10g coriander seeds – crushed
10 coriander leaves – fresh
3 lime leaves
Salt and pepper
½ bird eye chilli pepper – sliced
1 clove garlic
1 star aniseed
4 shiitake mushrooms
2 pak choi – halves
1 tsp curry powder (med)

Method

1. Combine the poaching liquor ingredients and simmer for a minute. Poach the crayfish in the liquor, then remove and keep warm. Pass the broth through a sieve.
2. Sauté the mushroom and pak choi and a separate pan and moisten with a little broth, add the crayfish, combine carefully and serve.

Recipe by Jean-Christophe Novelli
Source: https://www.lifestylefood.com.au/recipes/6170/thai-poached-crayfish-in-coconut-milk-and-chilli-broth-with-pak-choi-and-shitake