Spicy Crayfish
Mala spicy crayfish is a beloved Chinese street food known for its mouth-numbing and fiery flavors.
Story
A beloved staple of Chinese summer night markets and beer-centric gatherings, spicy crayfish is an immersive, hands-on culinary experience. Bathed in a vibrant, aromatic broth heavily seasoned with chilies and Sichuan peppercorns, the crustaceans pack a fiery, numbing punch that keeps people coming back for more. It is less about a quick meal and more about a lively, communal event of peeling, snacking, and socializing.
Ingredients
crayfish
about 500g
ginger, one piece
Sichuan peppercorns
15 pieces
dried chili peppers
4 pieces
single-clove garlic
2 pieces
star anise
1 piece
chopped scallions
a pinch
salt, 1 tablespoon
dark soy sauce
2 tablespoons
sugar
1 tablespoon
rice wine
2 tablespoons
chicken bouillon powder
to taste
Instructions
1
Step 1
About 500g of crayfish.
2
Step 2
Spices: ginger, chili, garlic, Sichuan peppercorns, star anise.
3
Step 3
Wash the crayfish, remove the shrimp vein, and snip off the antennae and legs.
4
Step 4
Heat oil in a pot, add garlic, chili, ginger, Sichuan peppercorns, and star anise, and stir-fry until fragrant.
5
Step 5
Add the crayfish and stir-fry together until the crayfish turn red.
6
Step 6
Add 1 small spoon of salt and 2 large spoons of rice wine.
7
Step 7
Add 2 spoons of dark soy sauce, add water to submerge the crayfish, cover the pot and boil over high heat.
8
Step 8
When the sauce is almost reduced, add 1 small spoon of sugar and chicken bouillon, mix well, and sprinkle with chopped scallions.
9
Step 9
The spicy and numbing crayfish is freshly out of the pot!
