长沙口味虾
A signature Hunan street food dish from the bustling evening markets of Changsha, featuring whole crayfish stir-fried in a fiery, aromatic sauce of chili, garlic, and ginger. Perfect for summer nights, this dish is known for its bold flavors and messy, hands-on eating experience.
准备时间 Prep
45 分钟 min
烹饪时间 Cook
20 分钟 min
份量 Serves
4 人份 servings
总时长 Total
65 分钟 min
live crayfish
cleaned and deveined
vegetable oil
Sichuan doubanjiang (chili bean paste)
fermented black beans
rinsed and chopped
dried red chilies
soaked and minced
garlic
minced
ginger
minced
green onions
white parts minced, green parts sliced
Shaoxing wine
soy sauce
sugar
chicken broth
cornstarch
mixed with 2 tablespoons water
salt
fresh cilantro
chopped
Clean the crayfish thoroughly: scrub with a brush under running water. Remove the intestinal tract by twisting the middle tail fan and pulling gently. Rinse again and drain.
Heat vegetable oil in a large wok over high heat until smoking. Add the crayfish in batches and stir-fry until they turn bright red, about 3-4 minutes per batch. Remove and set aside.
In the same wok, reduce heat to medium. Add doubanjiang, fermented black beans, and dried chilies. Stir-fry for 1 minute until fragrant.
Add minced garlic, ginger, and white parts of green onions. Stir-fry for another 30 seconds.
Return the crayfish to the wok. Pour in Shaoxing wine, soy sauce, sugar, and chicken broth. Stir well to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
Uncover, increase heat to high, and stir in the cornstarch slurry. Cook until the sauce thickens and coats the crayfish, about 1-2 minutes. Season with salt if needed.
Transfer to a large serving platter. Garnish with sliced green parts of green onions and cilantro. Serve immediately, providing finger bowls and plenty of napkins.
Cooking Tips