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Sichuan Crawfish
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4.50 from 6 votes

Sichuan Ma La Crawfish (麻辣小龙虾)

Sichuan Crawfish/Crayfish/Crawdad Recipe.
Prep Time8 minutes
Cook Time10 minutes
Total Time18 minutes
Course: Chinese Recipes
Cuisine: Crawfish
Keyword: Sichuan Crawfish
Servings: 4 people
Calories: 129kcal
Author: Bee Yinn Low

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 4people | Calories: 129kcal | Carbohydrates: 8g | Protein: 6g | Fat: 8g | Cholesterol: 37mg | Sodium: 657mg | Fiber: 1g | Sugar: 3g