Spicy Crayfish with Sichuan Peppercorns
A bold and fiery Chinese street food classic featuring tender crayfish bathed in a numbing-spicy sauce loaded with garlic, dried chilies, and aromatic Sichuan peppercorns. Perfect for sharing with friends over cold drinks.
Story
This legendary dish from Hubei province has become a summer favorite across China. The key is to soak the crayfish thoroughly to ensure they are clean and grit-free.
Ingredients
crawfish
2 lbs live crayfish
ginger
3 slices
garlic
6 cloves, minced
Thai chilies (facing heaven peppers)
8-10 whole
dried red chilies
10 pieces
Sichuan peppercorns
1 tablespoon
star anise
2 pieces
green onions
4 stalks, chopped
fresh cilantro
handful
vegetable oil
1/2 cup
Chinese bean paste (doubanjiang)
2 tablespoons
light soy sauce
2 tablespoons
Chinese white liquor (baijiu)
3 tablespoons
salt
to taste
chicken powder
1 teaspoon
Instructions
1
Clean the crayfish
Place live crayfish in a large bowl of salted water. Let them soak for 30 minutes, changing the water every 10 minutes (about 3 times) until the water runs clear. Drain well and trim any whiskers or legs if desired.
2
Blanch the shellfish
Bring a pot of water to boil with a generous pinch of salt. Add the cleaned crayfish and cook for exactly 5 minutes. They should turn bright orange. Remove immediately and set aside.
3
Build the aromatic oil
Heat vegetable oil in a wok over high heat until smoking. Add ginger slices, minced garlic, whole Thai chilies, dried red chilies, Sichuan peppercorns, and star anise. Stir-fry for 1-2 minutes until incredibly fragrant.
4
Season and coat
Add the bean paste and soy sauce, stirring quickly to combine. Pour in the white liquor and let it sizzle. Add the blanched crayfish and toss vigorously for 3-4 minutes so every piece gets coated in the spicy sauce.
5
Finish and serve
Taste and adjust with salt and chicken powder if needed. Turn off heat and fold in the chopped green onions and fresh cilantro. Serve immediately in the wok or transfer to a large bowl.
