Mala Crawfish recipe - ingredients, nutrition and when to eat it
Mala crawfish is a Chinese dish made by stir-frying or simmering freshwater crayfish in a spicy, numbing sauce with Sichuan peppercorns and chili.
Mala crawfish is a Chinese dish made by stir-frying or simmering freshwater crayfish in a spicy, numbing sauce with Sichuan peppercorns and chili. The bold seasoning soaks into the crayfish, making it fun to peel and eat by hand. It’s a great choice for a spicy dinner or a shared snack with drinks.
Street food · 25 minutes to cook
Tips: Cook whole freshwater crayfish thoroughly, all the way through. For precooked frozen crayfish, follow the package instructions.
Tips: Mala hot pot sauces vary in saltiness and heat. Start with a small amount, taste, then add more as needed.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Freshwater crayfish meat — 150 g
- Mala hot pot sauce — 1 Tbsp
- Chili oil — 1 Tbsp
- Garlic — 3 pc
- Ginger — 1 tsp
- Green onion — 0.3 stalk
- Sichuan peppercorns — 0.5 tsp
- Sugar — 0.5 tsp
- Water — 3 Tbsp