Recipe for Spicy Crayfish (Fragrant, Spicy, Clean, and Flavorful—Totally Safe to Eat!)

This is an incredibly popular Chinese late – night snack. The crayfish are coated in a spicy, fragrant sauce, with tender and bouncy meat that’s full of flavor. After eating, you’ll even want to lick your fingers! As long as you do a good job of cleaning the crayfish and controlling the heat, you can make it at home with the same quality as street food stalls, and even beginners can learn how to make it.

1. Ingredients (Serves 2 – 3)

Main Ingredients:

• 500 grams of fresh live crayfish (Choose those with hard shells, strong claws, and clean bellies; medium – sized ones are fine. For frozen crayfish, thaw them in advance and wash them several times after thawing)
• 1 piece of fresh ginger (Sliced, essential for removing fishy odors; adding a little more is better)
• 10 cloves of garlic (Smashed, to enhance aroma; garlic is a must – have for spicy dishes)
• 3 green onions (Cut into sections, separate the white and green parts; sprinkle the green parts at the end to boost the aroma)
• 1/2 onion (Cut into chunks, adds sweetness and texture; optional)

Spicy Spices (The Core! Can Be Adjusted According to Spiciness Preference):

• 10 – 15 dried chili peppers (Cut into sections; remove the seeds to reduce spiciness. If you’re afraid of spiciness, reduce to 5; if you love spiciness, increase to 20)
• 1 tablespoon of dried Sichuan peppercorns (A mix of green and red Sichuan peppercorns gives a more fragrant taste. If you’re afraid of the numbing flavor, reduce to 1/2 tablespoon; if you love it, increase to 2 tablespoons)
• 2 star anise (Enhances aroma; can be omitted if unavailable, but the aroma will be reduced)
• 1 small section of cinnamon (About 5 cm, enhances aroma; if unavailable, replace with 1/2 teaspoon of thirteen – spice powder)
• 2 bay leaves (Enhances aroma; don’t use too many, as it may cause a bitter taste)
• 50 grams of hot pot base (Optional, use the spicy flavor to make the sauce richer; if unavailable, add 2 more tablespoons of broad bean paste)

Seasoning Ingredients:

• 2 tablespoons of Pixian broad bean paste (Choose the red oil version to enhance aroma and color; if unavailable, replace with regular broad bean paste + 1 teaspoon of dark soy sauce)
• 2 tablespoons of cooking wine (For removing fishy odors; beer can be used as a substitute for a richer flavor)
• 1.5 tablespoons of light soy sauce (Enhances freshness and saltiness; don’t add too much)
• 1 teaspoon of white sugar (Neutralizes spiciness and saltiness, balances the taste; cannot be omitted)
• 500 milliliters of beer (Used for braising to make the crayfish meat more tender; if unavailable, replace with clear water + 1 tablespoon of cooking wine)
• 1/4 teaspoon of salt (Used for final seasoning; don’t add it early, taste the dish first after cooking and then add)
• 2 stalks of cilantro (Cut into sections, used for garnish at the end; if you don’t like cilantro, replace with chopped green onions)

2. Required Tools

• A deep wok or enamel pot (Locks in aroma during braising, prevents oil splatters, and is more suitable than a regular wok)
• A toothbrush (Hard – bristled, essential for cleaning the bellies and claws of the crayfish)
• Scissors (For cutting off the crayfish heads, feelers, legs, and removing the shrimp intestines)
• A slotted spoon (For fishing out the cleaned crayfish and draining water)
• A small bowl (For holding spices, convenient to use)
• Paper towels (For dabbing moisture from the surface of the crayfish to prevent oil splatters when frying/stir – frying)

3. Detailed Steps

Step 1: Clean the Crayfish (The Most Critical Step! For Safe Eating)

1. Initial rinsing: Put the fresh live crayfish in clear water, add 1 teaspoon of salt and 1 tablespoon of white vinegar, and soak for 10 minutes (to make the crayfish spit out sediment; change the water 1 – 2 times during this period).
2. Cut off excess parts: Use scissors to cut off the crayfish’s feelers, legs, and the tips of their claws (the claw tips are sharp and easy to prick your mouth when eating, and the feelers and legs are easy to hide dirt).
3. Cut open the head to remove the sand sac: Cut 1/3 of the way down from the top of the crayfish’s head (don’t cut too deep to avoid cutting the roe). Use a toothpick or your fingers to pick out the black sand sac in the head (this is the crayfish’s internal organ, which has a fishy smell and must be removed; if there is a lot of roe, try to keep it as it’s very fragrant).
4. Remove the shrimp intestine: Hold the middle tail fin of the crayfish’s tail, gently twist it once, then pull it up to pull out the black shrimp intestine (the crayfish’s digestive tract). If you can’t pull it out, use a toothpick to pick it out from the 2nd – 3rd segment of the crayfish’s back.
5. Thorough scrubbing: Use a hard – bristled toothbrush to carefully scrub the crayfish’s belly, the gaps in the shell, and the joint of the claws (these are the places where sediment is most likely to hide). After scrubbing, rinse with clear water 3 times, place in a slotted spoon to drain water, and then use paper towels to blot the surface moisture (to avoid oil splatters when stir – frying).

(Fry over medium heat until the oil reaches 50% heat

Fry for 1 minute until the crayfish turn red and curl up

Don’t fry for too long, otherwise the meat will become tough)

Step 2: Sauté the Spices (The Soul of the Spicy Flavor!)

(Sauté the aromatics

Add broad bean paste and hot pot base, sauté until fragrant)

1. Heat a deep wok over medium heat, pour in 3 tablespoons of cooking oil (a little more than usual for stir – frying, as spices need to absorb oil to release fragrance).
2. When the oil is hot (you can feel the heat when putting your hand above the wok), add the ginger slices, smashed garlic, white parts of the green onions, and onion chunks. Sauté for 30 seconds until you smell the aroma of garlic and onions.
3. Add the star anise, cinnamon, and bay leaves, and continue sautéing for 20 seconds to release the woody aroma of the spices (don’t sauté until burnt, as it will taste bitter; turn off the heat if you smell a burnt smell).
4. Add the dried chili pepper sections and dried Sichuan peppercorns, turn to medium – low heat, and sauté for 1 minute until the chili peppers turn reddish – brown and the peppercorns release a numbing aroma (if you’re afraid of spiciness, add less chili peppers and peppercorns in this step and don’t sauté for too long to avoid releasing too much spiciness).
5. Add the Pixian broad bean paste and hot pot base (if using), and quickly sauté for 1 minute to release the red oil (the broad bean paste must be fully sautéed, otherwise it will have a raw bean taste).

Step 3: Stir – Fry the Crayfish + Braise to Infuse Flavor (The Key to Tender and Bouncy Meat!)

1. Turn to high heat, pour all the drained crayfish into the wok, and quickly stir – fry for 3 – 4 minutes until each crayfish turns red (the shell becomes shiny, indicating that it’s initially cooked).
2. Drizzle 2 tablespoons of cooking wine along the edge of the wok, continue stir – frying for 10 seconds, and use the steam from the cooking wine to remove the fishy smell.
3. Add the light soy sauce and white sugar, stir – fry evenly to coat each crayfish with the seasonings.
4. Pour in 500 milliliters of beer (it should cover half of the crayfish; if not enough, add a little clear water). Bring to a boil over high heat, then turn to low heat, cover the wok, and braise for 10 – 15 minutes (don’t braise for too short a time, otherwise the crayfish meat won’t be flavorful and may not be fully cooked; braise for an extra 5 minutes if the crayfish are large).

Step 4: Thicken the Sauce + Season (The Crayfish Taste Best When Coated with Sauce!)

(Simmer covered for 15 minutes to allow the crayfish to absorb the flavor

Leave a little sauce, it’s more flavorful for dipping)

1. Open the lid, turn to medium heat, and gently stir – fry the crayfish with a spatula to coat each one evenly with the sauce while thickening the sauce (don’t thicken it too much; leave a little sauce, as it’s perfect for licking the shell and mixing with noodles).
2. Taste the sauce; if it’s too bland, add 1/4 teaspoon of salt (don’t add too much, as the broad bean paste and light soy sauce are already salty). Stir – fry evenly.
3. Turn off the heat, sprinkle the green parts of the green onions and cilantro sections, cover and let it sit for 1 minute (to blend the flavors), then transfer to a plate and serve hot!

4. Tips for Success

• Don’t skip cleaning: The sand sac in the crayfish head and the shrimp intestine must be removed, otherwise there will be a strong fishy smell. Be sure to scrub the belly with a toothbrush to avoid residual sediment.
• Keep the meat tender: Don’t braise for more than 15 minutes. Beer can make the crayfish meat more tender; don’t cook with hot water, as it will make the meat tight.
• Adjust the spiciness: If you’re afraid of spiciness, add fewer dried chili peppers and Sichuan peppercorns and don’t sauté them for too long. If you love spiciness, add more, and you can also add 1 sliced bird’s eye chili (add it at the end to increase the fresh spiciness).
• Check if fully cooked: The crayfish shells should be completely red and the meat white (prick the meat with a chopstick; if it goes through easily, it’s cooked). Avoid the risk of parasites from eating undercooked crayfish.
• Advanced eating method: After cooking, you can soak the crayfish in the sauce for 1 hour before eating to make them more flavorful. Don’t throw away the remaining sauce; add noodles, potatoes, or rice cakes and cook to make a spicy stir – fry—it’s super delicious!
• Substitution options: If you don’t have beer, use clear water + 1 tablespoon of cooking wine + 1 teaspoon of beer flavoring (optional). If you don’t have Pixian broad bean paste, use yellow bean paste + 1 teaspoon of red oil as a substitute.