Ingredients
Units
Scale
- 4 lbs. whole and preferably live crawfish, rinsed well with fresh water if frozen or left to purge in fresh water for 1 hour if alive
- 10 cloves garlic (peel the skin and lightly pound)
- 5 sprigs cilantro
- 5 slices fresh ginger
- 4 green onions, cut into 2 -inch segments
- 2 tablespoons soy sauce
- 2 cups chicken stock
- 2 tablespoons Shaoxing rice wine
- 30 dried red chilies (Chiles de Arbol work well here if you cannot find the right Chinese dried chiles)
- 1/3 cup Sichuan peppercorns
- 3 bay leaves
- 1 teaspoon chicken bouillon powder
- 1 teaspoon five spice powder
- 1 tablespoon sugar
- 1/2 teaspoon sesame oil
- 1 tablespoon Sichuan peppercorn oil
- 1/4 cup peanut oil
Instructions
- Combine the stock, rice wine, sugar, sesame oil, five spice powder, soy sauce and chicken bouillon powder in a bowl and reserve.
- Heat up a large wok with the peanut oil over high heat. Add in garlic cloves, ginger, bay leaves and scallions and stir-fry for 20 seconds or so.
- Lower the heat to medium, and add in the dried chilies and Sichuan peppercorns until a spicy and aromatic aroma occurs, another 20 seconds or so.
- Turn the heat back up to high and add the crawfish, stir-fry for 3 minutes. Add in the liquid seasonings, toss to coat the crawfish well, cover and let steam for 8 minutes. Add in the cilantro and Sichuan peppercorn oil after cooking, toss, then dish out and serve immediately.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 631.5 kcal
- Sugar: 7.14 g
- Sodium: 1005.33 mg
- Fat: 24.08 g
- Saturated Fat: 3.94 g
- Trans Fat: 0.01 g
- Carbohydrates: 21.59 g
- Fiber: 4.37 g
- Protein: 78.5 g
- Cholesterol: 520.76 mg
