麻辣小龙虾| Spicy Crayfish Recipe

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.

Rinse the crayfish with water.

Scrub the belly of the crayfish with a small toothbrush.

Soak the crayfish in salt and oil for 30 minutes, covering with a lid to prevent escape.

After 30 minutes, cut off the crayfish head just behind the eyes.

Remove the digestive system by rotating the middle section of the tail and gently pulling the bowel out.

Add spirit to the crayfish to remove the fishy smell and mix well.

Marinate the crayfish for 20 minutes.

Slice the ginger and garlic.

Cut the spicy hot pot base into small pieces.

Boil water and add the crayfish after boiling for food security.

Pour oil into a pan and heat it on medium-low heat, then turn down to low heat.

Stir-fry until the hot pot base dissolves in the oil.

Add salt, sugar, and light soy sauce, and stir well.

Turn off the heat and add red chili and coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens