长沙口味虾
A quintessential Hunan street food dish, this spicy crayfish is stir-fried with copious amounts of chili, garlic, and ginger, capturing the vibrant and fiery spirit of Changsha's night market. Perfect for summer evenings, it's a messy, communal feast enjoyed with cold beer.
准备时间 Prep
45 分钟 min
烹饪时间 Cook
30 分钟 min
份量 Serves
4 人份 servings
总时长 Total
75 分钟 min
live crayfish
cleaned and deveined
cooking oil
doubanjiang (fermented chili bean paste)
Sichuan douchi (fermented black beans)
rinsed and mashed
dried red chili peppers
broken into pieces
Sichuan peppercorns
garlic
minced
ginger
sliced
green onions
cut into 2-inch pieces
onion
sliced
fresh red chili peppers
sliced
Chinese rice wine
soy sauce
sugar
chicken stock
fresh cilantro
chopped
salt
Clean crayfish thoroughly: scrub with a brush, rinse well, and remove the intestinal tract by twisting the middle tail fin. Set aside.
Heat oil in a large wok over high heat. Add doubanjiang, douchi, dried chilies, and Sichuan peppercorns. Stir-fry until fragrant, about 30 seconds.
Add garlic, ginger, green onions, onion, and fresh red chilies. Stir-fry for 2 minutes.
Add crayfish and stir-fry until they turn bright red, about 3 minutes.
Pour in rice wine, soy sauce, and sugar. Stir well. Add chicken stock and bring to a boil.
Reduce heat to medium, cover, and simmer for 15-20 minutes, stirring occasionally, until crayfish are fully cooked and flavors meld.
Uncover, increase heat to high, and reduce the sauce slightly, about 2 minutes. Adjust salt to taste.
Transfer to a large serving platter, garnish with cilantro, and serve immediately.
Cooking Tips