Mala Crayfish recipe - ingredients, nutrition and when to eat it
Mala Crayfish is made by coating shell-on crayfish with mala sauce and Sichuan peppercorns for a rich, numbing flavor.
Mala Crayfish is made by coating shell-on crayfish with mala sauce and Sichuan peppercorns for a rich, numbing flavor. It’s fun to peel and eat by hand, making it a great spicy snack for an evening drink or a long get-together with friends.
Chinese · 30 minutes to cook
Tips: Cook the crayfish in their shells so the sauce soaks in well and they’re easy to peel by hand.
Tips: Sichuan peppercorns can turn bitter if stir-fried too long from the beginning, so cook them for about 30 seconds.
Tips: If the sauce is too thick, add 1–2 tablespoons of water; if it tastes bland, add soy sauce a few drops at a time.
Tips: Serve with kitchen tongs for peeling the shells and plenty of napkins for a more comfortable meal.
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Ingredients (1 serving)
- Freshwater crayfish — 500 g
- Mala tang sauce — 2 Tbsp
- Sichuan pepper — 1 tsp
- Chili oil — 1 Tbsp
- Dried red chili peppers — 3 pc
- Garlic — 5 pc
- Ginger — 1 clove
- Onion — 0.5 pc
- Green onion — 0.5 pc
- Oyster sauce — 1 Tbsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Cooking oil — 1 Tbsp
- Water — 100 ml
- Cilantro — 10 g