SICHUAN MA LA CRAWFISH
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These crawfish, often known as crawdads, are a staple of the American summer table. For the Chinese, nothing beats a good plate of crawfish.
Crawfish has never been prepared in my kitchen. Some of these aggressive and powerful critters almost made me scream and ask for help.
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These crawdads and crawmoms aren’t going to be easy to handle.
With a single mouthful, I realized that my hard work and efforts had been well worth it. Quite simply, these were a no-brainer!
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Crawfish, often known as little lobsters in the area, is a summertime delicacy. With a beer in hand, crawfish is a guilty pleasure for many Chinese (particularly those in Beijing).
This delicacy has various health warnings because of the filthy habitat in which these creatures are taken, which is why I am guilty of it. Once you’ve had a taste of this stuff, you’ll never want to go back.
Each serving of this recipe contains only 129 calories.
INGREDIENTS:
- 1 kg of crawfish
- 10 pounded cloves garlic
- 5 sprigs of cilantro
- 5 slices of fresh ginger
- 2 tablespoons of soy sauce
- 10-15 dried red chilies
- 1 tablespoon of sichuan peppercorns
- 2 tablespoons of cooking oil
- 1 teaspoon of chicken bouillon powder
- 1 tablespoon of sugar
- 1/2 teaspoon of sesame oil
- 1/2 cup of water
- Salt
INSTRUCTIONS:
- Make a saltwater bath for the live crawfish and soak for 30 minutes to an hour.
- Once they’ve been fully cleaned, rinse them a few times under cold running water. Cooking oil is heated in a wok. A spicy and aromatic flavor can be achieved by incorporating the following ingredients: garlic cloves, ginger, dried chilies, and Sichuan peppercorns into the mixture.
- Immediately add the crawfish and stir for a few seconds, then remove from heat. Add the seasonings, water, and cilantro to the wok and cover it for 5 minutes, stirring occasionally.
- Remove from the oven and serve.