Instructions: Remove the tails from the crayfish, reserving the legs and body for a later snack. Remove the intestinal tract. With a cleaver cut each tail into four or file medallions.

Heat the wok and add the oil. Add the garlic, lemon grass, ginger, coriander roots and the shallots. Cook over a moderate heat until the shallots are clear. Add the chillies and the black beans.

Turn up the heat to full and add the cray sections. Toss these around in the wok for several minutes, making sure each section is covered with the mixture and until the shell has coloured.

Add the soy sauce, stir again and place a lid on the wok. Cook for five minutes, stirring once.

Check that the cray sections are cooked through and then stir through the lime juice and coriander leaves.

Leftovers: Best eaten immediately or cold the same day.

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