It originated in China and is a classic dish of Sichuan cuisine. Its history can be traced back to the 1990s when crayfish became popular in the Yangtze River Basin. Due to its delicious meat, rich texture, and perfect combination of spiciness and numbness, Spicy crayfish quickly gained popularity nationwide. Today, whether it’s street food stalls or upscale restaurants, you can find this delicacy being served.
Spicy crayfish ingredients
| Crayfish | 200g |
| Ginger | 20g |
| Green onion | 50g |
| Small chili pepper | 5g |
| Green pricklyash | 10g |
| Sichuan Pepper | 10g |
| Dried chilli | 10g |
| Chili paste | 10g |
| Bean paste | 20g |
| Scallion | 5g |
| Cooking wine | 5g |
| Light soy sauce | 5g |
| White vinegar | 5g |
| Sugar | 3g |
| Edible oil | 3g |
Step：
1.Prepare 500 grams of crayfish and clean them thoroughly. Place the crayfish in clean water and gently pull out the digestive tract from the tail. Rinse them several times to remove any impurities or sediment, ensuring that the crayfish are clean and ready for cooking.
2.Cut scallions into segments, dice small red chili peppers, slice ginger, and cut green onions into sections. Prepare a separate bowl with green bell pepper, Sichuan peppercorns, and dried chili peppers. Also, prepare 10g of chili sauce and 20g of bean paste.
3.Heat oil in a wok or pan. Once the oil temperature reaches about 120°C, add the cleaned crayfish. Fry them over medium heat for about 1 minute until the surface turns reddish and glossy, indicating they are cooked. Remove the crayfish from the wok and drain excess oil using a strainer or absorbent paper. This will give the crayfish a crispy shell and tender meat.
4.Keep a small amount of oil in the pan and heat it. Add scallions, ginger, and diced red chili peppers to stir-fry until fragrant. Then, add the green bell pepper and the prepared chili sauce and bean paste. Continue stirring to release the spicy aroma. Pour in an appropriate amount of water from the side of the pan and mix well. Add cooking wine, soy sauce, and vinegar to season according to personal preference. The resulting sauce will bring a rich and spicy flavor to the crayfish, making them even more delicious.
5.Once the water boils, add the previously fried crayfish to the pot. Add 3g of sugar to balance the spiciness and enhance the overall taste. Cover the pot and simmer for about 5 minutes to ensure the crayfish are fully cooked and absorb the flavors of the sauce. Finally, add the cut green onions and a suitable amount of cooking oil, stirring evenly to enhance the aroma and texture. Now, you can remove the crayfish from the pot and serve this delicious dish! The resulting Spicy Crayfish will have a delightful combination of spiciness, sweetness, and fragrance.
Tips:
- Seasoning selection: Use high-quality chili sauce, bean paste, and other seasoning ingredients to ensure excellent taste and flavor. Try to choose authentic brands or make your own homemade seasonings.
- Balancing spiciness: Before simmering the crayfish, adding a little sugar or lemon slices can help balance the spiciness and create a more harmonious taste.
When you take the first bite of Spicy Crayfish, the spicy flavor hits your taste buds. The tender and flavorful crayfish combined with the numbing spiciness creates an addictive experience. The rich aroma comes from the combination of Sichuan peppercorns, chili peppers, spices, and garlic. These seasonings give the Spicy Crayfish an irresistible fragrance that makes it mouthwatering.