Banjar-style Spicy Crawfish Pasta

Ingredients

In this Banjar adaptation of Crawfish Monica, we infuse the dish with the bold and aromatic flavors of Banjar cuisine. We incorporate traditional Banjar spices such as turmeric, coriander, and red chili to create a fiery and vibrant flavor profile. Additionally, we use Banjar-style pasta, which is typically thinner and has a slightly different texture compared to the original American version. We alse have the original recipe for Crawfish Monica, so you can check it out.

• 500 grams (1.1 lbs) crawfish tails 500 grams (1.1 lbs) crawfish tails
• 300 grams (10.5 oz) Banjar-style pasta 300 grams (10.5 oz) Banjar-style pasta
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 cup coconut milk 1 cup coconut milk
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the Banjar-style pasta according to the package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the crawfish tails to the pan and cook for 2-3 minutes until they turn pink and are cooked through.
4. 4.
   Sprinkle turmeric powder, coriander powder, and red chili powder over the crawfish. Stir well to coat the crawfish evenly with the spices.
5. 5.
   Pour in the coconut milk and season with salt to taste. Simmer for 5-7 minutes, allowing the flavors to meld together.
6. 6.
   Add the cooked Banjar-style pasta to the pan and toss gently to combine. Cook for an additional 2-3 minutes until the pasta is heated through.
7. 7.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Crawfish tails — Ensure that the crawfish tails are fresh and properly cleaned before cooking. Remove any shells or debris before adding them to the dish.

Tips & Tricks

• If Banjar-style pasta is not available, you can substitute it with thin spaghetti or linguine.
• Adjust the amount of red chili powder according to your spice preference.
• For an extra kick of flavor, squeeze some fresh lime juice over the dish before serving.
• Serve the Banjar-style Spicy Crawfish Pasta with a side of sliced cucumbers and tomatoes for a refreshing contrast.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Banjar-style Spicy Crawfish Pasta hot, garnished with fresh cilantro. Accompany it with a side of sliced cucumbers and tomatoes for a refreshing touch. This dish pairs well with a squeeze of fresh lime juice for added tanginess.

Presentation advice

Present the Banjar-style Spicy Crawfish Pasta in a vibrant serving dish to showcase its beautiful orange color. Garnish it with a sprig of fresh cilantro for an appealing touch. Serve it alongside the suggested side dishes for a visually pleasing and well-rounded meal.