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Chinese Braised Crayfish Tail with Rice Recipe

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Ingredients

Adjust Servings:
2000g crayfish before peeling
1.5 tablespoon cooking oil
2 teaspoon light soy sauce
1 teaspoon Doubanjiang (broad bean paste)
1 teaspoon soy sauce
1 teaspoon cooking wine
sliced ginger
sliced green onions
minced garlic

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Chinese Braised Crayfish Tail with Rice Recipe

Cuisine:

This dish has many steps. If you make this dish for the first time, you might need to spend more time on it. It is worthy when you try the taste.

  • Serves 2
  • Hard

Ingredients

Directions

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Tip:

1. Usually, you can make only 150g meat with 1000g whole crayfish.

2. Mincing Douban paste (Board Bean Paste) is necessary because Douban paste is too salty when you eat the whole bean. Mincing makes it moderate taste.

3. Prepare in advance for peeling the crayfish, especially you peel for the first time.

Steps

1
Done

Wash the crayfish and remove the head. Use a toothpick or chopsticks to pick out the yellow tomalley. 

2
Done

Collect tomalley in a bowl. The more the better. Don't worry if have little tomalley. A tablespoon of tomalley is enough for adding seafood flavor.

3
Done

Pull out the sand vein. If you don't mind, you can skip this step. Because removing sand vein makes meat less tender. (Personally, I recommend not removing and vein.)

4
Done

Mince garlic. Slice ginger and green onion.

5
Done

Put water in the pot, add two pieces of ginger. Bring to a boil and stir in crayfish. Blanch until meat turns red, usually 30-60 seconds. Remove crayfish from heat, then put in cold water to cooling.

6
Done

Peel all crayfish.

7
Done

Put light soy sauce, oyster sauce, cooking wine into a small bowl. Stir well and set aside. 

8
Done

Mince the Douban paste (Board Bean Paste). Add oil and minced Douban pastes to the pot. Fry over low heat until fragrant and red. When the oil turns red, it means the Douban paste is ready to use. (Note: Make sure fry over LOW heat, because it is easy to overcook the Douban paste.)

Stir in the crayfish tomalley. Continue to stir-fry over low heat (Important! Tomalley is extremely easier to burn!). Hot oil helps spread the fragrant and taste of tomalley.

9
Done

Add sliced green onions, minced garlic, and ginger. These ingredient helps to cool and enhance the scent.

10
Done

Pour into the sauce (Made in Step7), stir-fry over small heat. About 30 seconds, the sauce will have an appetizing smell. 

11
Done

Add 30-50ml cold water. Bring to a boil, then add crayfish meat.
Note1: The function of water is to balance the salty taste. And increase the amount of sauce. 
Note2: No need to add salt. Because light soy sauce, oyster sauce and Douban paste are salty and flavored.

12
Done

Stir and boil over high heat until soup thickens.
Note: Do not overcook Crayfish meat, so switch to high heat after adding crayfish.

13
Done

Pour on the rice and serve hot.

14
Done

You can add seasoning if you desire, such as chili sauce, white pepper or black pepper.

15
Done

Add chopped green onion for garnishing.

Kathy

I really love food, I'm seriously passionate. I love to read, write and practice yoga in my spare time.

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