Xiao Long Xia (Garlic-braised Crayfish)

Main Ingredients:
1kg fresh crayfish
300ml beer Lager or Pilsner

For the Aromatics and Sauce:
2 heads garlic, cloves separated, peeled and minced
3 tbsp piece of ginger, sliced
1 tbsp Doubanjiang
4 dried chillies (adjust to taste)
1 tsp Sichuan peppercorns
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp Shaoxing wine
2 tsp sugar

To Garnish:
spring onions, sliced into rounds
coriander leaves, chopped
white sesame seeds

Method:

Clean the crayfish thoroughly by scrubbing the belly and legs with a clean toothbrush under running water. Rinse well.

Set a wok over medium-high heat then add the oil. Once the oil is hot, add the crayfish and stir-fry until the shells turn bright red. Remove the crayfish with a slotted spoon and set aside.

Use the oil remaining in the wok to fry the ginger and half of the minced garlic until fragrant. Add dried chillies and Doubanjiang and fry until the oil turns red.

Return the crayfish to the wok. Pour in the Shaoxing wine, followed by the light soy sauce, and sugar. Pour in the beer (and a little water if the beer is strong). Cover, bring to a simmer and cook for 5 minutes.

Uncover the wok then stir in the oyster sauce, the remaining garlic, Sichuan peppercorns, and onion. Cover, return to a simmer and cook for another 5 minutes.

Remove the lid and increase the heat to high to thicken the sauce. Stir until the sauce coats the crayfish.

Turn off heat then turn the crayfish mixture into a warmed serving bowl.

Garnish with spring onions, coriander, and sesame seeds. If desired, pour a tablespoon of smoking hot oil over the aromatics to help release their fragrance.

Serve hot.

Method:

Xiao Long Xia (Garlic-braised Crayfish)

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