Sichuan Ma La Crawfish (麻辣小龙虾)
Sichuan Crawfish/Crayfish/Crawdad Recipe.
Prep Time8 minutes mins
Cook Time10 minutes mins
Total Time18 minutes mins
Course: Chinese Recipes
Cuisine: Crawfish
Keyword: Sichuan Crawfish
Servings: 4 people
Calories: 129kcal
- 2 lbs (1kg) crawfish
- 10 cloves garlic peel the skin and lightly pounded
- 5 sprigs cilantro
- 5 slices fresh ginger
- 2 tablespoons soy sauce
- 10-15 dried red chilies depends how spicy you want
- 1 tablespoon sichuan peppercorns
- 2 tablespoons cooking oil
- 1 teaspoon chicken bouillon powder
- 1 tablespoon sugar
- 1/2 teaspoon sesame oil
- 1/2 cup water
- Salt to taste
Soak the live crawfish in cold water with some salt for half an hour. Rinse them a few times with cold running water until they are thoroughly clean. Heat up a wok with the cooking oil. Add in garlic cloves, ginger, dried chilies, Sichuan peppercorns until spicy and aromatic.
Toss in the crawfish and stir continuously for 1-2 minutes. Add in all the seasonings, water, cilantro and cover the wok for 5 minutes. Dish out and serve hot.
Serving: 4people | Calories: 129kcal | Carbohydrates: 8g | Protein: 6g | Fat: 8g | Cholesterol: 37mg | Sodium: 657mg | Fiber: 1g | Sugar: 3g