Chinese Thirteen Spices Crayfish Recipe

Features:
  • Vegan
Cuisine:

Tender meat and fresh tastes make crayfish the most popular snack in China. Thirteen Spices Crayfish is the top dish among all crayfish dishes.

  • Serves 2
  • Hard

Ingredients

  • Thirteen Spice Seasoning

  • Crayfish

Directions

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Tip:

  1. Some spices are dirty with dust, so it is better to wash them before use. You can wrap all spice ingredients in a tea bag, so you won’t get a mouthful of spices when you eat.

  2. Wash crayfish with a toothbrush, remove the sand vein. If you can use an electronic toothbrush to clean that will be much faster and cleaner. You can try if you got discard electric toothbrush head.

  3. Do not fry crayfish in a non-stick pan, because crayfish’s shell is hard and easy to damage the non-stick coating. You can use an iron pan instead.

  4. Do not use too bitter beer. If you don’t like beer, you can use water instead。

Steps

1
Done

Prepare all ingredient. 2 dried citrus peels, 1 cinnamon, 8 cloves, 1 tablespoon sand ginger, 5 bay leaves, 3 white cardamoms, 2 star anise, 2 Amomum Tsao-ko, 1 tsp Sichuan pepper, 1/2 tsp white pepper, 1/2 tsp black pepper, 1/2 tsp fennel seeds, 1/2 tsp cumin seeds, 1 tsp coriander seed.

2
Done

Prepare 1kg crayfish, 1 tablespoon Doubanjiang (broad beans paste), 2 tablespoons light soy sauce, 2 tablespoons sweet soybean paste, 1 can of beer, 1 tablespoon vinegar, 1 tablespoon sugar, 1 tablespoon oyster sauce, 1 small piece of ginger, 2 green peppers, 1/2 onion, 1 garlic, 5 spicy red peppers, and half green onion.

3
Done

Soak the spices in water, rinse and drain. 

4
Done

Cut the green pepper into pieces, cut the onion into sections, shred the onion, chop the chili, slice the ginger and peel the garlic. 

5
Done

Brush crayfish’s head and belly until clean.

6
Done

Cut off front 1/3 of the crayfish head and remove the stomach. 

7
Done

Grab the middle tail and pull out the sand vein. 

8
Done

Preheat the pot, add oil. Add the spices and saute over low heat until fragrant.

9
Done

Drain the oil. Put all spices in the tea bag.

10
Done

Use the remaining oil to stir-fry garlic, ginger, spicy red pepper. 

11
Done

Add sweet soybean paste, doubanjiang (broad beans paste), stir-fry over low heat until red oil come out.

12
Done

Add onion, green Chinese onion and saute until fragrant 

13
Done

Turn to high heat and stir-fry crayfish

14
Done

Stir-fry the crayfish until browned. Add a whole can of beer.

15
Done

Add the spices bag and simmer over medium heat.

16
Done

Add soy sauce, vinegar, and sugar and simmer for 8-10 minutes. 

17
Done

Add oyster sauce, green pepper pieces, stir well and cook until soup thickens.

18
Done

Place the crayfish on the plates and pour on the soup.

19
Done

Serve.

Allen

A Chinese foodie and gastronome. I love cooking and blogging.

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