Spicy, Pickled Asian Crawfish Recipe: Another Wonton Spoon Appetizer

This is a recipe for an FBI Hate Crimes Task Force fundraiser, in the state of Colorado. We're going to need to raise enough money to pay the salaries of 55,000 more ex-military, feminist, FBI agents in the state of Colorado, who are highly-experienced in protecting women and children, especially female, disabled, minority veterans.

They'll need to extensively investigate the Denver VA Medical Center and all healthcare-providing subcontractors for criminally stalking and sexually assaulting female, minority, disabled veterans. Please pass this onto the Colorado governor, and Denver mayor.

Here's another wonton spoon appetizer or large glass jar, Southeast Asian-American hostess gift:

Ingredients:

4 pounds steamed crawfish, fully-cooked, shelled, headless

4 qty organic, fresh, Meyer lemons, large, washed, then sliced (circular), thinly

8 qty Kaffir lime leaves, dried, washed

8 tsp sea salt, finely-ground, organic

4 TBL organic cardamom powder

4 TBL organic coriander seeds

2 cups organic rice wine vinegar

2 cups sake, fair-wage, all alcohol cooked off

2 cups fresh ginger root, peeled, washed, then finely-minced

2 cups fresh galangal root, peeled, washed, then finely-minced

2 cups fresh lemongrass stalks, outer two tough layers removed, washed, then finely-minced

8 qty organic, red, Thai chili peppers, washed, stems removed, then cut into half lengthwise

12 qty organic garlic cloves, peeled, washed,  t
both ends trimmed off

Directions:

1. Set aside the top three ingredients.

2. Bring the rest of the ingredients to a boil for two minutes, then simmer on medium-low for 15 minutes.

3. Allow it to cool for 25 minutes.

4. Combine all ingredients into a plastic, Tupperware container for 12 hours, refrigerated.

5. Serve on wonton spoons that can lay flat on a serving tray.