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Aromatic and Spicy Crawfish in Shanghai (上海香辣小龙虾)

Aromatic and Spicy Crawfish in Shanghai (上海香辣小龙虾)

I have blogged about this here and here before, but xiao long xia/小龙虾 or crawfish is something I’ve never missed out whenever I visitChina. I usually get my fix of crawfish in Beijing, but I have to say that these spicy and aromatic crawfish (香辣小龙虾) I had in Shanghai–cooked without huajiao/花椒 or Sichuan peppercorns–are no less incendiary and addictive compared with their Beijing’s version.

One kilogram of these babies cost RMB24 or US$3.00+…(more picture after the jump)

Aromatic and Spicy Crawfish in Shanghai (上海香辣小龙虾)

Spicy and aromatic with garlicy flavors, I couldn’t get enough of them and wanted more!

Would you eat these fiesty looking crawfish?


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16 COMMENTS... read them below or add one

  1. noobcook

    Yes! I love crayfish … and basically all kinds of shell fish even though I am a bit allergic to them :P Yummy …

  2. petite fleur

    Absolutely. What’s not to like – spicy, garlic, crawfish & best of all – only US$3 a kilo ? I would be all over them if I were to find any in France.

  3. Penangtuapui

    look at those 小龙虾, they are so adorable… come come let my mouth sayang you har…. come la.. come la…..

    My mouth is awaiting for you…

    hahaha…. OMG, my tummy take over the control of my brain… gosh…..

  4. [eatingclub] vancouver || js

    I don’t think I know where to get crawfish (not available here), but I love them. Your picture is gorgeous!

  5. shreela

    We visited some old family friends in New England that made yuck faces when they learned we ate crawfish. We’d just eaten crab with the people making the yuck faces!

    DUH! Crawfish are “freshwater mini-lobsters”!

    //drools

  6. Robyn

    It’s ‘hua’ jiao (hua=flower). We used to eat this dish way back when in Chengdu. Goes great with beer! And to answer your last question – if it’s got huajiao in it, I’ll eat it. :-)

    Say hi to Shanghai for us, esp. if you find yourself in our old neighborhood (French Concession, Yueyang Lu)/Fuxing Lu).

  7. matt wright

    I would eat these till I was sick, and then eat some more. They look awesome.

    Talk about an amazing price too! That just ain’t fair.

  8. Annie & Nate

    Sichuan peppercorns, huh? Sounds spicy all right.

    How does it compare with the Vietnamese / Cajun-style crawfish now so popular down in OC?

  9. Manggy

    Spicy… check.. Garlic.. check.. Aromatics.. check.. Crustaceans.. Check! Yep, sounds about perfect to me! :)

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