See below for the boiled crayfish preparation guide: 

ITEM:- 

• Salted Egg Yolk Sauce 350GM 
• Kantan Chilli Sauce 350GM 

MICROWAVE REHEAT 

1. Thaw the C-Food Portions crayfish in a chiller overnight.
2. Empty out 1KG of C Food Portions crayfish into a microwaveable container / bowl.
3. Seal the top of the container / bowl with cling wrap and poke some holes to let the steam escape.
4. Microwave the crayfish on High Power Setting for 3 minutes. 
5. After heating, the crayfish will expel water. Discard this water. 
6. In a separate small container, empty out the sauce (350GM) and microwave on High Power Setting for 1 minute.
7. Mix the steamed crayfish and sauce together in a mixing bowl  and ready to serve. 

STEAM REHEAT 

1. Thaw the C Food Portions crayfish in a chiller overnight 
2. Steam the crayfish in a steamer or wok for 5 Eminutes
3. After heating, the crayfish will expel water. Discard the water 
4. In a separate small container, empty out the sauce (350gm) and microwave on High Power Setting for 1 minute
5. Mix the blanched crayfish and sauce together in a mixing bowl and ready to serve 

BLANCH REHEAT

1. Thaw the C Food Portion crayfish in a chiller overnight. 
2. Blanch the crayfish in boiling water for 2 minutes. 
3. Strain out the crayfish from the boiling water and set aside. 
4. In a separate small container, empty out the sauce (350GM) and microwave on High Power Setting for 1 minute. 
5. Mix the blanched crayfish and sauce together in a mixing bowl and ready to serve. 

STIR FRY REHEAT 

1. Thaw the C Food Portions crayfish in a chiller overnight. 
2. Blanch the crayfish for 2 minutes or steam the crayfish for 5 minutes. 
3. Strain out the crayfish and discard any excess water. 
4. In a pot, empty out the sauce (350GM) and mix together with the cooked crayfish.
5. Heat up the pot and stir fry until the sauce is hot and the crayfish is well coated.