Chinese Spicy Crayfish
Our Chinese spicy crayfish recipe is good for you if you like to eat spicy crayfish. But you don’t need to worry that you can’t buy crayfish. Although crayfish originated in Northern Mexico. Nowadays, crayfish (crawfish, Chinese called 小龙虾 Xiao Long Xia) is in the Belgium, Belize, Brazil, Chile, China, Colombia, Costa Rica, Cyprus, Dominican Republic, Ecuador Egypt, France, Georgia, Germany, Italy, Japan, Kenya, Mexico, Netherlands, Philippines, Portugal, South Africa, South Sudan, Spain, Sudan, Switzerland, Uganda, United Kingdom, United States, Bolivarian Republic, Venezuela, and Zambia. You can buy it everywhere if you want.
Distribution Of Crawfish Worldwide
Crawfish is rich in nutrients, and its meat is soft and easy to digest. It is an excellent food for people who are weak and need to be nursed after an illness. Crawfish is also rich in magnesium. Magnesium plays an important role in regulating heart activity and can protect the cardiovascular system.
It can reduce the cholesterol content in the blood, prevent arteriosclerosis, and at the same time dilate the coronary arteries, which helps prevent hypertension and myocardial infarction. Crayfish has a strong milk-passing effect and is rich in phosphorus and calcium, which is especially beneficial to children and pregnant women.
Fresh Crawfish
The nutritional composition of crayfish is the same as that of shrimps, both of which are high in protein and low in fat. The protein content accounts for about 16% to 20% of the total, and the fat content is less than 0.2%. Moreover, the fat contained is mainly composed of unsatisfied fatty acids, which are suitable for human absorption.
Since the reform and opening up, with Hunan people spreading Hunan cuisine all over the country, especially the spread of Hunan TV, spicy crayfish (prawns) are all the rage. Many actors will never forget to eat spicy crayfish when they come to Hunan to do programs.
Crayfish has taken China by storm in the past decade or so and become a very popular Chinese snack when crayfish is on the market in the summertime. Spicy crayfish dishes are popular across the country to pair with beer on summer nights. In this Chinese crayfish recipe(麻辣小龙虾), we provide a detailed guide to help you do it. if you like to watch the spicy crayfish recipe video, you can watch it below.
How To Make Chinese Crayfish (Mala And Spicy Style)
Step 1: Clean Crayfish
We should use 500g fresh crayfish for this food. Before cleaning it, we should use our hands to pinch the claw of a crayfish. Then we should use the toothbrush to brush the crayfish inside and out more than 6 times. Please be careful to do it. The clamp of crayfish is easy to nip your hand if you ignore it. You can watch the video to find the detailed tips to help you catch it.
Clean Crayfish
Step 2: Separate Crayfish
Next, we should separate crayfish. Firstly, screw off the heads of the crayfish and place them in separate bowls. Then hold the middle tail of the crayfish and turn it around and devein. After that, separate the yellow crayfish paste from the head. Finally, discard the lung hairs of crayfish.
Separate Crayfish
Step 3: Prepare Other Ingredients
Next, we should prepare other ingredients for this food. Firstly, finely shred 1/2 onion for this food and save them for later. Then cut 1 leek into small pieces and save them for later. Finely mince 5 slices of ginger and save them for later. Finely mince 75g hotpot condiments and save them for later.
Prepare Other Ingredients
Step 4: Fry Crayfish
Fry Crayfish
Step 5: Fry Spicy Crayfish
After that, we can fry spicy crayfish. Firstly, add 40ml corn oil into the pan. Use the big fire to heat it. Then add ginger, onion into the pan. Use the middle fire to heat and stir-fry them for 2 minutes. Then remove the ginger and onion to discard. Use the big fire to heat the rest of the oil on the pan. Add 5g green Sichuan peppercorns, 15g dry red pepper, hotpot condiments into the pan. Stir-fry until hotpot condiments are melt. Then add the yellow crayfish paste into the pan. Stir-fry until cooked.
Then add 300ml beer, 100ml water into the pan. Use the big fire to boil it. After the sauce was boiled, add the fried crayfish into the pan. Then use the soft fire to heat it. Then add 1/4 teaspoon salt, 1/4 teaspoon white pepper, 1/4 teaspoon sugar, 1/2 teaspoon light soy sauce into the pan. Stir them evenly. Then use the soft fire to cook it for 10 minutes.
Fry Spicy Crayfish
Step 6: Mix Water Starch
Next, we should mix water starch. Add 1 teaspoon corn starch, 25ml water into the bowl. Stir them evenly and save for later.
Mix Water Starch
Step 7: Add Water Starch
After 10 minutes, add the water starch into the pan. Then use the big fire to heat the pan and stir-fry them evenly. Then add leeks into the pan. Stir them evenly. Then add 1 teaspoon corn oil into the pan. Stir them evenly. Then we got the delicious and appetizing spicy crayfish.
Add Water Starch
The Chinese spicy crayfish is full of spicy and delicious taste. Although it needs more time to cook we think it is worthwhile. Furthermore, crayfish is a perfect match for beer. We recommend you eat it and drink some beer. Hope you can try it at home.
Chinese Spicy Crawfish Recipe Mala And Spicy Style
There are many Chinese spicy crayfish recipes in China. They use different cooking methods to cook the crayfish. For example, braised style, thirteen kinds of spices style, beer spices style, mashed garlic style, curry style, stir-fried style, salt and pepper style, etc. You can choose your favorite style to try. But for me, I like this recipe with some beer to enjoy the crayfish.
If you have any problem with this ma la crayfish recipe, please leave your comment below.
The Delicious And Appetizing Spicy Crayfish
Equipment(affiliate link)
Ingredients(affiliate link)
- 500 g fresh crayfish you can buy it on local market
- ½ onion
- 1 leek
- 5 slices of ginger
- 75 g hotpot condiments
- 450 ml corn oil Fry Crayfish
- 40 ml corn oil Fry Spicy Crayfish
- 5 g Sichuan peppercorns green Sichuan peppercorns will be better
- 15 g dry red pepper
- 300 ml beer
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- ¼ teaspoon sugar
- ½ teaspoon light soy sauce
- 1 teaspoon corn starch
Instructions
- We should use 500g fresh crayfish for this food. Before cleaning it, we should use our hands to pinch the claw of a crayfish. Then we should use the toothbrush to brush the crayfish inside and out more than 6 times.
- Next, we should separate crayfish. Firstly, screw off the heads of the crayfish and place them in separate bowls. Then hold the middle tail of the crayfish and turn it around and devein. After that, separate the yellow crayfish paste from the head. Finally, discard the lung hairs of crayfish.
- Next, we should prepare other ingredients for this food. Firstly, finely shred 1/2 onion for this food and save them for later. Then cut 1 leek into small pieces and save them for later. Finely mince 5 slices of ginger and save them for later. Finely mince 75g hotpot condiments and save them for later.
- Now we should fry crayfish. Use the big fire to heat the pan. Then add 450ml corn oil into the pan. Heat the oil hot enough. We provide a method to help you to judge the temperature. Put one small piece of onion into the pan, if it fries quickly that means the pan hot enough. You can see this in our video explanation. Then pour the crayfish into the pan. Fry them until the tail of the crayfish turns obvious camber. It will take about 3 minutes. Then drain and save them for later.
- After that, we can fry spicy crayfish. Firstly, add 40ml corn oil into the pan. Use the big fire to heat it. Then add ginger, onion into the pan. Use the middle fire to heat and stir-fry them for 2 minutes. Then remove the ginger and onion to discard. Use the big fire to heat the rest of the oil on the pan. Add 5g green Sichuan peppercorns, 15g dry red pepper, hotpot condiments into the pan. Stir-fry until hotpot condiments are melt. Then add the yellow crayfish paste into the pan. Stir-fry until cooked. Then add 300ml beer, 100ml water into the pan. Use the big fire to boil it. After the sauce was boiled, add the fried crayfish into the pan. Then use the soft fire to heat it. Then add 1/4 teaspoon salt, 1/4 teaspoon white pepper, 1/4 teaspoon sugar, 1/2 teaspoon light soy sauce into the pan. Stir them evenly. Then use the soft fire to cook it for 10 minutes.
- Next, we should mix water starch. Add 1 teaspoon corn starch, 25ml water into the bowl. Stir them evenly and save for later.
- After 10 minutes, add the water starch into the pan. Then use the big fire to heat the pan and stir-fry them evenly. Then add leeks into the pan. Stir them evenly. Then add 1 teaspoon corn oil into the pan. Stir them evenly. Then we got the delicious and appetizing spicy crayfish.
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