The Delicious And Appetizing Spicy Crayfish

The Delicious And Appetizing Spicy Crayfish

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.

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: Appetizer

Cuisine: Chinese

Keyword: chinese crayfish recipes, spicy crawfish recipe, spicy crayfish

Servings:

Calories: 217kcal

Cost: 10

Equipment

Ingredients

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.

Nutrition