Spicy Spicy Pot Crayfish
This dish features tender, springy crayfish meat coated in a rich, dry-aromatic spicy-savory sauce with a hint of sweetness and lingering fragrance. Perfect for home gatherings, casual dinners with friends, or family snacks, it delivers bold flavor without excessive greasiness and is beginner-friendly with precise temperature and seasoning control.
Taste: Intensely spicy and numbing with deep umami richness, balanced by subtle sweetness and aromatic layers from garlic, ginger, and Sichuan pepper; the vegetables absorb the sauce well while retaining crispness.Total Time: 35 minutes (prep 15 min + cooking 20 min)Servings: 2Suitable For: Adults who enjoy bold flavors, families with teens, casual dinner guests, and novice home cooks seeking impressive resultsBudget: ¥80–120 (depending on crayfish market price)
Ingredients
- Crayfish 1kg (cleaned and deveined)
- Sichuan peppercorns 10g
- Dried red chilies 20g (broken)
- Garlic 15 cloves (minced)
- Ginger 30g (sliced)
- Scallions 4 stalks (cut into 3cm pieces)
- Onion 1 medium (wedge-cut)
- Potato 200g (cubed)
- Cabbage 200g (torn)
- Carrot 100g (sliced)
- Doubanjiang (fermented broad bean paste) 2 tbsp
- Soy sauce 1 tbsp
- Shaoxing wine 1 tbsp
- Sugar 1 tsp
- Chicken bouillon powder 1/2 tsp
- Vegetable oil 80ml
- Sesame oil 1 tsp
Nutrition
Calories~650 kcal per serving (for 4 servings)
Protein38g (mainly from crayfish and soy sauce)
Fat32g (mostly unsaturated from vegetable oil and crayfish fat)
Carbohydrates42g (from vegetables and potato)
VitaminsRich in vitamin B12, niacin, and vitamin C (from cabbage and carrot)
MineralsHigh in iron, zinc, and selenium (from crayfish)
Tips
- Use fresh live crayfish for best texture—avoid frozen unless pre-cooked and thawed properly
- Control oil temperature strictly: chilies and peppercorns must not blacken, or bitterness will dominate
- Add vegetables last to retain crunch and vibrant color
- Let the pot rest 2 minutes off-heat before serving to deepen flavor integration
Steps
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