Chinese Hot And Spicy Crawfish Boil




Chinese Hot And Spicy Crawfish Boil


 This Chinese hot and spicy crawfish recipe is crawfish tossed in a hot, spicy and peppery mix.   Most Chinese people are addicted to this delicious spicy dish!  Crawfish is a must-have during summer months in China. Commonly enjoyed with beer.



2 lbs crawfish
10 cloves garlic peel the skin and lightly pounded
5 sprigs cilantro
5 slices fresh ginger
2 tablespoon soy sauce
10-15 dried red chilies depends how spicy you want
1 tablespoon Sichuan peppercorns
2 tablespoons cooking oil
1 teaspoon chicken boullion powder
1 tablespoon sugar
1/2 teaspoon sesame oil
1 red onion
Salt to taste



Soak the live crawfish in cold water with some salt for half an hour. Rinse them a few times with cold running water until they are thoroughly clean. Heat up a wok with the cooking oil. Add in garlic cloves, ginger, dried chilies, Sichuan peppercorns until spicy and aromatic. Toss in the crawfish and stir continuously for 1-2 minutes. Add in all the seasonings, water, cilantro and cover the wok for 5 minutes. Dish out and serve hot.