Steamed Crawfish and Vegetables with Cajun Broth

Peel the potatoes. Pour water in a large pot up to about 3 cm (approximately 1 inch) high, set the steamer into it, and place the potatoes into the steamer. Cover the pot with lid and steam the potatoes for about 35 minutes.

Rinse, trim and cut the scallions into about 8 cm (approximately 3 inches) long pieces. Rinse the baby corn. Rinse the crawfish thoroughly and drain. Drain the corn kernels.

Arrange the scallions, baby corn, corn kernels and crawfish over the potatoes in the steamer during the last 10 minutes of steaming, and steam together.

For the cajun broth, peel the shallot and ginger, and cut into strips or slices. Heat oil in a pan and fry the shallot and ginger in it until translucent. Pour the fish stock, stir in the cajun seasoning, and simmer for about 10 minutes over low heat. Add sugar and lime juice, and season with salt and pepper.