长沙夜市香辣小龙虾
A vibrant and spicy crayfish dish that captures the lively atmosphere of Changsha's evening street markets. The crayfish are stir-fried with chili peppers, garlic, and ginger, creating a fragrant and fiery flavor that is perfect for summer evenings.
准备时间 Prep
30 分钟 min
烹饪时间 Cook
20 分钟 min
份量 Serves
4 人份 servings
总时长 Total
50 分钟 min
fresh crayfish (cleaned)
or large shrimp
vegetable oil
garlic (minced)
about 10 cloves
ginger (sliced)
dried red chili peppers
adjust to taste
doubanjiang (spicy bean paste)
soy sauce
cooking wine
Shaoxing wine or dry sherry
sugar
chicken stock or water
scallions (cut into 2-inch pieces)
Sichuan peppercorns (optional)
Clean the crayfish thoroughly: scrub the shells, remove the vein, and rinse well. Pat dry with paper towels.
Heat vegetable oil in a large wok or skillet over medium-high heat. Add the garlic, ginger, dried chili peppers, and Sichuan peppercorns (if using). Stir-fry until fragrant, about 30 seconds.
Add the doubanjiang and stir-fry for another 30 seconds to release its flavor and color.
Increase heat to high and add the crayfish. Stir-fry for 2-3 minutes until the shells turn bright red.
Pour in the cooking wine, soy sauce, and sugar. Stir well to coat the crayfish evenly.
Add the chicken stock or water, cover, and let simmer for 5-7 minutes until the crayfish are cooked through and the sauce has slightly thickened.
Remove the lid, add the scallions, and toss everything together for another minute.
Transfer to a serving platter and serve hot, preferably with cold beer.
Cooking Tips