长沙口味虾
A vibrant and spicy crawfish dish that's a staple of Changsha's night markets, especially popular in autumn. The crawfish are stir-fried with a bold Hunan-style spice mix, creating a mouthwatering aroma that fills the lively street stalls.
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
crawfish
live, cleaned and deveined
vegetable oil
doubanjiang
fermented broad bean paste
dried red chili flakes
Sichuan peppercorns
ground
garlic
minced
ginger
minced
Shaoxing wine
soy sauce
sugar
chicken broth
scallions
chopped, for garnish
fresh cilantro
for garnish
Clean the crawfish thoroughly under running water. Remove the head and devein by pulling the middle tail fin.
Heat vegetable oil in a wok over high heat. Add doubanjiang, chili flakes, and Sichuan peppercorns. Stir-fry for 30 seconds until fragrant.
Add garlic and ginger, and stir-fry for another 30 seconds.
Add the crawfish and stir-fry for 2-3 minutes until they turn bright red.
Pour in Shaoxing wine, soy sauce, sugar, and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes, covered.
Uncover and cook for another 5 minutes until the sauce thickens slightly.
Transfer to a serving dish, garnish with scallions and cilantro. Serve hot.
Cooking Tips