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The Hirshon Sichuan Ma La Crawfish – 麻辣小龙虾

  • Total Time: 0 hours


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


  1. Combine the stock, rice wine, sugar, sesame oil, five spice powder, soy sauce and chicken bouillon powder in a bowl and reserve.
  2. 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.
  3. 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.
  4. 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


  • 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

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