Very delicious spicy mouth numbing Sichuan style crawfish with peppercorn sauce

Sichuan peppercorns

🥗Healthier: black pepper

💰Cheaper: regular peppercorns

Black pepper provides a similar heat profile but is more accessible.

chili oil

🥗Healthier: olive oil with chili flakes

💰Cheaper: homemade chili oil

Homemade chili oil can be made at a lower cost and tailored to taste.

Clean the crayfish thoroughly under running water, removing any debris.

Bring a large pot of water to a boil and add salt, bay leaves, and star anise.

Add the crayfish to the boiling water and cook for 5-7 minutes until they turn bright red.

Drain the crayfish and set aside to cool slightly.

In a large skillet or wok, heat vegetable oil over medium heat until shimmering.

Add minced garlic, ginger, and chopped green onions, sautéing until fragrant, about 1-2 minutes.

Stir in dried red chilies and Sichuan peppercorns, cooking for another 1-2 minutes until aromatic.

Add soy sauce, rice wine, sugar, and salt, mixing well to combine.

Introduce the cooked crayfish back into the skillet, tossing to coat in the sauce.

Drizzle chili oil over the crayfish, adjusting to taste, and stir-fry for an additional 2-3 minutes.

Remove from heat and let the flavors meld for a few minutes before serving.

Garnish with additional chopped green onions and serve hot.

Cooking Techniques

Spice Level: