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Homestyle Crayfish with Thirteen Spices — Mild, Savory & Salty, Perfect for Summer Parties
Since Mom can’t eat spicy food but enjoys Sichuan peppercorns, I created a mild version of this classic home-style lobster 🦞 – it’s also my new recipe to share! A delicious Homestyle Crayfish with Thirteen Spices — Mild, Savory & Salty, Perfect for Summer Parties recipe.
- Prep
- 27m
- Cook
- 45m
- Total
- 1h 12m
- Servings
- 2
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Homestyle Crayfish with Thirteen Spices — Mild, Savory & Salty, Perfect for Summer Parties
| Ingredient | Amount |
|---|---|
| Scallions | 3-5 |
| Ginger | 6-10 |
| Garlic | 10 as needed |
| Cucumber (optional) | 1 as needed |
| Cilantro | 5-8 |
| Salt | 1 as needed |
| Light soy sauce | 2 as needed |
| Sugar | 1.5 as needed |
| Thirteen-spice powder | 3 as needed |
| Beer | 1 as needed |
| Cooking oil | 2 as needed |
| Crayfish | 3 as needed |
| Dark soy sauce | 1 as needed |
| Sichuan peppercorns | 20-30 |
| Garlic chives | 6-8 |
- Scallions3-5
- Ginger6-10
- Garlic10 as needed
- Cucumber (optional)1 as needed
- Cilantro5-8
- Salt1 as needed
- Light soy sauce2 as needed
- Sugar1.5 as needed
- Thirteen-spice powder3 as needed
- Beer1 as needed
- Cooking oil2 as needed
- Crayfish3 as needed
- Dark soy sauce1 as needed
- Sichuan peppercorns20-30
- Garlic chives6-8
Cooking StepsHow to cook Homestyle Crayfish with Thirteen Spices — Mild, Savory & Salty, Perfect for Summer Parties step by step
-
Step 1Clean the crayfish thoroughly. Soak them in salted water for 3-5 minutes to remove impurities and firm up the meat.
-
Step 2Briefly rinse the crayfish roe under water. Splash a little baijiu (Chinese liquor) over it to remove any fishy smell, then set aside.
-
Step 3Heat oil in a wok over high heat. Stir-fry the crayfish until they turn orange (about 3-5 minutes). Remove and set aside.
-
Step 4Cut scallions and garlic chives into sections. Crush the garlic cloves. Slice the ginger. Set all aside.
-
Step 5Prepare the sauce base: add another splash of oil to the wok. Stir-fry scallions, ginger, and garlic for 30-60 seconds until fragrant. Add garlic chives, 1 tbsp dark soy sauce and 2 tbsp light soy sauce, stir-frying for 60 seconds. Once the sauce bubbles, add 1 tsp sugar to balance the flavors.
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Step 6Return the pre-fried crayfish to the wok and toss for 2 minutes, ensuring every tail is coated in the sauce.
-
Step 7Pour in enough beer to submerge the crayfish. Add 2 tbsp thirteen-spice powder, Sichuan peppercorns, and the crayfish roe. Cover and cook over high heat.
-
Step 8Once boiling, add another 1 tbsp thirteen-spice powder, 1 tsp sugar, and 1/2 tsp salt for a second round of seasoning and color adjustment. Reduce to medium heat and keep stirring for about 3-5 minutes.
-
Step 9Just before serving, toss in a small handful of cilantro for color and aroma.
-
Step 10Plate and serve! Jun Xing Shi (enjoy your meal)! 🦞
Homestyle Crayfish with Thirteen Spices — Mild, Savory & Salty, Perfect for Summer Parties
Since Mom can’t eat spicy food but enjoys Sichuan peppercorns, I created a mild version of this classic home-style lobster 🦞 – it’s also my new recipe to share! A delicious Homestyle Crayfish with Thirteen Spices — Mild, Savory & Salty, Perfect for Summer Parties recipe.
Ingredients
- 3-5 Scallions
- 6-10 Ginger
- 10 as needed Garlic
- 1 as needed Cucumber (optional)
- 5-8 Cilantro
- 1 as needed Salt
- 2 as needed Light soy sauce
- 1.5 as needed Sugar
- 3 as needed Thirteen-spice powder
- 1 as needed Beer
- 2 as needed Cooking oil
- 3 as needed Crayfish
- 1 as needed Dark soy sauce
- 20-30 Sichuan peppercorns
- 6-8 Garlic chives
Instructions
-
Clean the crayfish thoroughly. Soak them in salted water for 3-5 minutes to remove impurities and firm up the meat.
-
Briefly rinse the crayfish roe under water. Splash a little baijiu (Chinese liquor) over it to remove any fishy smell, then set aside.
-
Heat oil in a wok over high heat. Stir-fry the crayfish until they turn orange (about 3-5 minutes). Remove and set aside.
-
Cut scallions and garlic chives into sections. Crush the garlic cloves. Slice the ginger. Set all aside.
-
Prepare the sauce base: add another splash of oil to the wok. Stir-fry scallions, ginger, and garlic for 30-60 seconds until fragrant. Add garlic chives, 1 tbsp dark soy sauce and 2 tbsp light soy sauce, stir-frying for 60 seconds. Once the sauce bubbles, add 1 tsp sugar to balance the flavors.
-
Return the pre-fried crayfish to the wok and toss for 2 minutes, ensuring every tail is coated in the sauce.
-
Pour in enough beer to submerge the crayfish. Add 2 tbsp thirteen-spice powder, Sichuan peppercorns, and the crayfish roe. Cover and cook over high heat.
-
Once boiling, add another 1 tbsp thirteen-spice powder, 1 tsp sugar, and 1/2 tsp salt for a second round of seasoning and color adjustment. Reduce to medium heat and keep stirring for about 3-5 minutes.
-
Just before serving, toss in a small handful of cilantro for color and aroma.
-
Plate and serve! Jun Xing Shi (enjoy your meal)! 🦞
