Fried Crayfish Tails with Spring Onions

In a small baking bowl, stir through soy sauce, whiskey and sugar; set aside. Spike onion with cloves. Cook long grain rice with double the mass of water, the onion and bouillon cubes until tender.

In a wok, heat 2 tbsp oil very high. Add 3 ginger slices and roast for about 1 minute. Add half of each of the trimmed scallions, crab tails, and soy sauce-whisky mixture. Roast for 3 to 5 minutes until the crab tails turn pink. Keep warm and remove the ginger.

Roast the remaining crab tails the same way as before. Mix the freshly roasted crayfish tails into the first installment.

Coarsely grate the cucumbers, including the peel, and squeeze a tiny bit. In a baking bowl, season with sugar, pepper, salt, oil, garlic and cream.

Arrange the crayfish tails on the long grain rice, bring to the table with the cucumber salad.

full bodied white wine

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