Spicy Crayfish with Tomalley Sauce
Golden tomalley wrap fresh and sweet crayfish. Peel shell and dip with the soup. It is so fantastic that you cannot miss this moment in your life.
sliced green onions
dry red peppers
1 tablespoon cooking wine
1 tablespoon Doubanjiang (broad bean paste)
1 tablespoon light soy sauce
1 tablespoon black vinegar
- Choose female crayfish when you buy it. Big female crayfish often have more yellow tomalley. (How to Distinguish a Male or Female Crayfish)
- If the yellow tomalley is not enough, you can add Crab Roe Sauce instead.
Clean 1500g crayfish. Brush until abdomen and shell are clean. Remove head. Collect the yellow crayfish tomalley and set aside.
When the oil reaches 180 degrees, pour in the crayfish and fry for about 40 seconds. Turn to medium heat and continue to fry for another 1 minute. Remove and drain the oil.
Use the remaining oil to stir-fry. Add sliced onion, minced ginger and dried red peppers, 1 teaspoon Sichuan pepper, 5 cloves minced garlic and stir-fry until fragrant. Then add crayfish tomalley and stir-fry evenly.
Add 1 teaspoon cooking wine, 1 teaspoon board bean paste, 1 teaspoon light soy sauce and 1 teaspoon black vinegar. Stir well.
Add the Fried crayfish, season with a little salt and sugar, and stir well.
Pour in hot water until cover crayfish, simmer for 10 minutes to enhance the flavor. Then boil over high heat until soup thickens.