长沙口味虾
A beloved Hunan street food, these crayfish are stir-fried with copious amounts of dried chilies, garlic, and ginger, creating a fiery, aromatic dish that's perfect for summer evenings. The bustling night market atmosphere of Changsha is captured in every spicy, succulent bite.
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
live crayfish
cleaned and deveined
vegetable oil
dried red chili peppers
snipped into pieces
Sichuan peppercorns
garlic
minced
ginger
sliced
scallions
cut into 2-inch pieces
Shaoxing wine
soy sauce
dark soy sauce
sugar
chicken stock
ground white pepper
fresh cilantro
chopped (for garnish)
Rinse crayfish under cold water. Remove the head if desired, and devein by twisting the middle tail fin and pulling out the vein. Set aside.
Heat vegetable oil in a wok or large skillet over high heat until smoking. Add dried chilies and Sichuan peppercorns, stir-fry for 30 seconds until fragrant.
Add garlic, ginger, and scallions, stir-fry for 1 minute.
Add crayfish and stir-fry for 2-3 minutes until they turn bright red.
Pour in Shaoxing wine, soy sauce, dark soy sauce, sugar, and chicken stock. Stir well and bring to a boil.
Reduce heat to medium, cover, and cook for 10 minutes, stirring occasionally.
Uncover, increase heat to high, and stir-fry until the sauce thickens and coats the crayfish, about 2-3 minutes. Sprinkle with white pepper and toss.
Transfer to a serving platter, garnish with cilantro, and serve immediately.
Cooking Tips