Sichuan Mala Crayfish
Fiery crayfish tossed in a numbing Sichuan peppercorn sauce with chili oil, garlic, and scallions. Bold, tingling, and utterly addictive.
- Total time
- 35 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- 1.5 lb Live crayfish
- 2 tbsp Sichuan peppercorns
- 6 whole Dried red chilies
- 5 cloves Garlic cloves, minced
- 3 tbsp Soy sauce
- 3 tbsp Chili oil
- 1.5 tbsp Rice vinegar
- 3 stalks Scallions, cut into 2-inch pieces
Instructions
- 1
Rinse crayfish under cold running water and pat dry with paper towels.
- 2
Toast Sichuan peppercorns in a dry skillet over medium heat for 1 minute.
- 3
Crush toasted peppercorns coarsely using a mortar and pestle.
- 4
Remove stems from dried red chilies and lightly crush each one.
- 5
Fill a large pot with water and bring to a rolling boil.
- 6
Add crayfish to boiling water and cook until shells turn bright red.
- 7
Drain crayfish in a colander and let cool for 2 minutes.
- 8
Heat chili oil in a large wok or skillet over medium-high heat.
- 9
Add minced garlic and crushed dried chilies to the oil.
- 10
Cook garlic and chilies for 30 seconds until fragrant.
- 11
Add cooked crayfish to the wok and toss to coat evenly.
- 12
Pour soy sauce and rice vinegar over crayfish.
- 13
Stir in crushed Sichuan peppercorns and toss continuously.
- 14
Add scallion pieces and toss once more for 15 seconds.
- 15
Transfer to a serving bowl and serve immediately while hot.
Tools you’ll need
- Large pot
- Colander
- Dry skillet
- Mortar and pestle
- Large wok or 14-inch skillet
- Wooden spoon or wok spatula
- Measuring spoons
- Paper towels
- Serving bowl
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