📝 About This Recipe
A quintessential street food staple of the night markets in Changsha and Sichuan, these 'Little Lobsters' are a sensory explosion of heat and fragrance. Each succulent crawfish is bathed in a rich, oily broth infused with numbing Sichuan peppercorns, aromatic spices, and fermented broad bean paste. It is a messy, social, and deeply addictive dish that perfectly captures the bold 'Ma La' (numbing and spicy) spirit of Chuan cuisine.
🥗 Ingredients
The Star of the Show
- 4 lbs Live Crawfish (scrubbed clean and deveined if desired)
Aromatics and Base
- 2 inch piece Ginger (sliced into thick coins)
- 10-12 cloves Garlic (smashed)
- 5-6 stalks Scallions (cut into 3-inch lengths)
- 3 tablespoons Sichuan Pixian Doubanjiang (fermented chili bean paste)
- 2 tablespoons Sichuan Peppercorns (red or green, for numbing effect)
- 20-30 pieces Dried Red Chilies (cut in half, seeds shaken out for less heat)
Dry Spices
- 3 pieces Star Anise
- 1 piece Cinnamon Stick
- 3 pieces Bay Leaves
- 1 piece Cao Guo (Black Cardamom) (cracked open)
Liquid and Seasoning
- 1/2 cup Vegetable Oil (or any neutral high-smoke point oil)
- 12 oz Chinese Lager Beer (one standard bottle (e.g., Tsingtao))
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Rock Sugar (or granulated sugar to balance heat)
- 1 teaspoon Chicken Bouillon Powder (for extra umami)
👨🍳 Instructions
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1
Clean the crawfish thoroughly by soaking them in salted water for 20 minutes to encourage them to purge. Use a small brush to scrub the bellies under running water until they are bright and clean.
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2
Optional: To devein, twist the middle fin of the tail and pull gently to remove the digestive tract. Be careful as the crawfish are live; use kitchen tongs if necessary.
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3
Heat the vegetable oil in a large wok or deep pot over medium-high heat until shimmering. Add the ginger, garlic, and scallion whites, stir-frying for 1 minute until fragrant.
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4
Add the Doubanjiang (chili bean paste) to the oil. Stir-fry for 2 minutes on medium heat until the oil turns a bright, vibrant red and smells savory.
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5
Toss in the dried chilies, Sichuan peppercorns, star anise, cinnamon, bay leaves, and black cardamom. Stir-fry for another minute, being careful not to burn the spices.
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6
Turn the heat to high and add the cleaned crawfish to the wok. Toss vigorously for 3-5 minutes until the shells turn bright red.
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7
Pour in the entire bottle of beer. The carbonation helps tenderize the meat while adding a complex malty sweetness.
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8
Add the light soy sauce, rock sugar, and chicken bouillon. Add just enough water to almost submerge the crawfish if the beer isn't enough.
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9
Bring the liquid to a rolling boil, then reduce the heat to medium. Cover the wok and simmer for 12-15 minutes.
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10
Remove the lid and turn the heat back to high. Stir frequently for 3-5 minutes to reduce the sauce slightly so it coats the shells effectively.
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11
Toss in the remaining scallion greens and give it one final mix.
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12
Transfer the crawfish and all the aromatic broth to a large serving basin. Let them sit for 5 minutes before eating; this allows the meat to soak up the juices.
💡 Chef's Tips
Always use live crawfish for the best texture; frozen ones tend to be mushy and won't absorb the flavors as well. If you prefer a milder dish, reduce the amount of dried chilies but keep the Sichuan peppercorns for that essential 'numbing' sensation. Don't skimp on the oil—the fat is what carries the fat-soluble flavors of the spices and peppers into the crawfish meat. Use rock sugar instead of granulated sugar if possible; it provides a glossy sheen to the shells and a more mellow sweetness. Wear disposable gloves when eating to protect your hands from the intense chili oil and spice.
🍽️ Serving Suggestions
Serve with ice-cold Chinese lager or plum juice (Suan Mei Tang) to cut through the heat. Provide a side of steamed white rice or mantou (steamed buns) to soak up the leftover spicy broth. Pair with a cold cucumber salad (Pai Huang Gua) to provide a refreshing, crunchy contrast to the hot crawfish. Keep a large bowl on the table for discarded shells and plenty of napkins or wet wipes. Finish the meal by tossing cooked wheat noodles into the remaining spicy sauce for a 'bonus' course.