Braised crayfish, a beloved spicy and savory dish, is perfect for gatherings. Here’s a simple yet delicious recipe to achieve restaurant-quality results at home.
Ingredients: 1 kg live crayfish, 3 tbsp cooking oil, 6-8 dried chilies, 2 tbsp Sichuan peppercorns, 4 garlic cloves, 1 ginger slice, 3 scallions, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp sugar, 1 cup beef broth, and optional coriander for garnish.
Steps:
1. Prep the crayfish: Scrub shells thoroughly, remove intestinal tracts, and keep the heads for extra flavor.
2. Heat oil: In a wok, heat oil over medium flame. Stir-fry dried chilies and Sichuan peppercorns until fragrant (30 seconds). Add garlic, ginger, and scallions, sautéing until golden.
3. Sear the crayfish: Increase heat to high, add crayfish, and stir-fry until shells turn red (2-3 minutes). Pour in soy sauces and sugar, tossing to coat evenly.
4. Braise: Pour in beef broth, bring to a boil, then reduce heat. Cover and simmer for 8-10 minutes until the meat is tender.
5. Thicken and serve: Uncover, simmer for 2 minutes to reduce sauce slightly. Garnish with coriander and serve hot with rice or noodles.
Enjoy this umami-rich, spicy-sweet feast that’s sure to impress!
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