How to Make Spicy Crayfish? / Tips For Preparing Crayfish!【I'm Shanny! 珊妮儿】

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without alcohol.

garlic

🥗Healthier: shallots

💰Cheaper: onion

Shallots give a milder flavor.

lemon

🥗Healthier: lime

💰Cheaper: vinegar

Lime offers a similar acidity.

Remove the heads from the crayfish.

Slightly squeeze the front part of the crayfish head where the roe is located.

Open the crayfish shell by pressing down on the hard shell and pulling it apart to reveal the meat.

Soak the crayfish in clean water with salt for 15 minutes, stirring occasionally to help them expel sand.

Use a small brush to clean the belly of each crayfish, holding the gills to avoid being pinched.

Cut off the heads of the crayfish and remove the black part (the stomach) while keeping the roe.

Remove the middle tail segment to take out the intestinal vein.

Remove the small claws of the crayfish to also take out the gills.

Chop half of the green onion into sections and the other half into small pieces.

Use 5.5 cloves of garlic, with a ratio of ginger to garlic of 1:2.

Chop the onion.

Heat oil in a pan, using a generous amount for flavor.

Sauté the spices (bay leaves, star anise, Sichuan peppercorns, and green peppercorns) over medium-low heat to avoid burning.

Add sliced ginger and garlic to the pan.

Add the soul sauce for the spicy crayfish: 1 full spoon of doubanjiang and 2 spoons of Laoganma.

Increase the heat to high and add the crayfish, stir-frying until they turn red and shiny.

Pour in enough beer to cover the crayfish, about one can.

Cover the pan and simmer for 10 minutes to allow the flavors to meld.

Season with 1 spoon of soy sauce, 20 ml of oyster sauce, 15 ml of dark soy sauce, and 15-20 grams of sugar, mixing well.

Cover the pan again and simmer for another 10 minutes.

Add the chopped onion and mix well before adding the green onion sections and stir-frying briefly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens