The Delicious And Appetizing Spicy Crayfish

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.

Pinch the claw of a crayfish with your hands.

Use a toothbrush to brush the crayfish inside and out more than 6 times.

Screw off the heads of the crayfish and place them in separate bowls.

Hold the middle tail of the crayfish, turn it around, and devein it.

Separate the yellow crayfish paste from the head and discard the lung hairs of the crayfish.

Finely shred 1/2 onion and set aside.

Cut 1 leek into small pieces and set aside.

Finely mince 5 slices of ginger and set aside.

Finely mince 75g hotpot condiments and set aside.

Heat a pan over high heat and add 450ml corn oil.

Check the oil temperature by adding a small piece of onion; if it fries quickly, the oil is hot enough.

Pour the crayfish into the hot oil and fry until the tail turns an obvious camber, about 3 minutes.

Drain the fried crayfish and set aside.

Add 40ml corn oil into the pan and heat over high heat.

Add ginger and onion to the pan and stir-fry over medium heat for 2 minutes, then remove and discard them.

Increase the heat to high and add 5g green Sichuan peppercorns, 15g dry red pepper, and hotpot condiments to the pan, stir-frying until the condiments melt.

Add the yellow crayfish paste to the pan and stir-fry until cooked.

Pour in 300ml beer and 100ml water, bringing it to a boil over high heat.

Once boiling, add the fried crayfish to the pan and reduce heat to low.

Add 1/4 teaspoon salt, 1/4 teaspoon white pepper, 1/4 teaspoon sugar, and 1/2 teaspoon light soy sauce to the pan, stirring evenly.

Cook on low heat for 10 minutes.

Mix 1 teaspoon corn starch with 25ml water in a bowl and set aside.

After 10 minutes, add the water starch to the pan and increase heat to high, stirring evenly.

Add leeks to the pan and stir evenly.

Finally, add 1 teaspoon corn oil to the pan and stir evenly to finish the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens