Spicy Garlic Crayfish (Ma La Xiao Long Xia)
Indulge in the iconic Chinese street food favorite—Spicy Garlic Crayfish, where plump, succulent crayfish are coated in a bold, numbing-spicy sauce infused with fragrant garlic and Sichuan spices. Each crayfish is simmered to lock in juiciness while absorbing layers of flavor from dried chilies, Sichuan peppercorns, and a savory broth. The perfect balance of fiery heat, numbing “ma” sensation, and rich garlic aroma makes this dish a showstopper for gatherings. Serve it with ice-cold beer and crusty bread to soak up the sauce, and let the lively, messy-eating fun begin. It’s a must-try for spice lovers seeking an unforgettable culinary experience.
Ingredients
Equipment
Method
- Clean and Prep the Crayfish: Rinse live crayfish under running water. Use a brush to scrub the shells (especially the belly and claws) thoroughly. With scissors, snip off the pointed part of the head to remove the sand sac, then gently pull out the black vein from the tail. Cut the claws slightly to help absorb flavor. Place cleaned crayfish in a large bowl, add Shaoxing wine, 2 tbsp light soy sauce, minced ginger, salt, and white pepper. Mix well and marinate for 20 minutes to去腥.
- Prepare Aromatics and Spices: Mince garlic and ginger, cut dried chilies into sections, and separate scallion white and green parts. Grind half the Sichuan peppercorns and set aside; keep the other half whole.
- Sauté the Spice Base: Heat vegetable oil or lard in a large wok over medium heat. Add whole Sichuan peppercorns, star anise, cinnamon stick, and bay leaves. Stir-fry for 1 minute until fragrant. Add minced ginger, garlic, and scallion white parts. Sauté for 2 minutes until garlic turns golden and aromatic.
- Build the Sauce: Add Pixian bean paste and chili bean sauce (if using) to the wok. Stir-fry for 1-2 minutes over low heat to release red oil and remove raw taste. Add rock sugar and cook until it melts and blends with the sauce. Pour in light soy sauce and dark soy sauce, stir well to combine.
- Cook the Crayfish: Increase heat to high, add marinated crayfish to the wok. Stir-fry vigorously for 3-4 minutes until crayfish shells turn bright red and start to curl.
- Simmer to Infuse Flavor: Pour in beer and water (ensure liquid submerges 2/3 of the crayfish). Add dried chili sections and ground Sichuan peppercorns. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 15 minutes. Add lotus root slices and potato chunks, cover again, and simmer for another 10 minutes until crayfish are fully cooked and vegetables are tender.
- Finish and Serve: Add enoki mushrooms and scallion green parts. Simmer uncovered for 3 minutes to thicken the sauce slightly. Drizzle with sesame oil and give a final stir. Transfer to a large serving plate, sprinkle with extra ground Sichuan peppercorns if desired. Serve hot with side dishes, crusty bread, and ice-cold beer.
Notes
– Freshness Tip: Choose live crayfish with bright shells and active movements for the best taste. If live crayfish are unavailable, use fresh-frozen ones (thaw completely and pat dry before marinating).
– Heat Adjustment: Reduce dried chilies and Sichuan peppercorns for a milder version. Add a squeeze of lemon juice to balance spiciness if needed.
– Cooking Time: Do not overcook crayfish, as it will make the meat tough. Simmer until shells are bright red and meat is opaque (about 25-30 minutes total).
– Flavor Enhancement: For a deeper umami taste, add 1 tbsp fermented black beans (douchi) when sautéing the aromatics. You can also add a piece of fermented tofu (furu) to the sauce for creaminess.
– Leftovers: Store leftover crayfish and sauce in an airtight container in the fridge for up to 2 days. Reheat gently in a wok with 2 tbsp water to prevent drying out. The flavor will deepen overnight!
