Spicy Pot Crayfish
This dish is a bold Sichuan-Chongqing Jianghu classic, featuring crayfish stir-fried in a rich, numbing-spicy sauce with aromatic dried chilies and Sichuan peppercorns. It’s ideal for lively gatherings or casual dinners where sharing from one pot encourages interaction. The final texture is tender-crisp crayfish meat with deeply infused flavor and a lingering heat.
口味: Intensely spicy, numbing, savory, with layers of umami and slight sweetness; aromatic from toasted spices and garlic.总耗时: 45 minutes (including prep and cooking)用餐人数: 2适合人群: Adults who enjoy bold flavors, social diners, spice lovers; not recommended for young children or those with gastric sensitivity预算范围: ¥120–¥180 (depending on crayfish market price; mid-range for 4 servings)
食材
- Fresh crayfish 1000g (cleaned
- tails only)
- Dried red chilies 30g (whole
- deseeded if preferred)
- Sichuan peppercorns 10g
- Garlic 15 cloves (minced)
- Ginger 30g (sliced)
- Scallions 4 stalks (cut into 3cm sections)
- Onion 1 medium (quartered)
- Potato 200g (cubed
- parboiled)
- Eggplant 200g (cubed
- salted and drained)
- Doubanjiang (fermented broad bean paste) 2 tbsp
- Chili bean oil 3 tbsp
- Soy sauce 1 tbsp
- Shaoxing wine 2 tbsp
- Sugar 1 tsp
- Salt to taste
- Vegetable oil 6 tbsp
营养价值
Calories~850 kcal per serving (for 4 servings)
Protein48g (mainly from crayfish)
Fat42g (mostly from oil and chili oil; includes unsaturated fats from sesame and vegetable oils)
Carbohydrates32g (from potato, eggplant, and minimal sugar)
VitaminsRich in B12, niacin, selenium (crayfish); vitamin C and potassium (vegetables)
Iron6.5mg (crayfish + doubanjiang)
小贴士
- Use live crayfish for best texture and freshness; avoid frozen tails if possible
- Toast Sichuan peppercorns gently—overheating makes them bitter
- Do not overcrowd the wok; cook in batches if needed to ensure proper searing
- Let the dish rest 2 minutes before serving to deepen flavor integration
步骤
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