Spicy Crawfish

Spicy Crawfish 

Ingredients

• 2 lbs (1 kg) boiled crawfish
• 2 tablespoons vegetable oil
• 4-5 dried red chili peppers (adjust to taste)
• 2 tablespoons Sichuan peppercorns
• 5 cloves garlic, minced
• 1-inch piece ginger, sliced
• 1 bunch green onions, cut into sections
• 2 tablespoons doubanjiang (fermented broad bean paste)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1 tablespoon Chinese cooking wine (Shaoxing wine)
• 1 teaspoon sesame oil
• Fresh cilantro for garnish (optional)
• Water (enough to cover the crayfish)

Instructions

1. Thaw the frozen boiled crawfish:
   Leave the frozen boiled crawfish in the refrigerator overnight.

2. Heat the oil:
   In a large wok or deep pan, heat the vegetable oil over medium heat. Add the dried chili peppers and Sichuan peppercorns. Stir-fry until fragrant (about 30 seconds).

3. Sauté aromatics:
   Add the garlic, ginger, and green onions to the wok. Stir-fry for another minute until aromatic.

4. Add doubanjiang:
   Stir in the fermented broad bean paste (doubanjiang). Cook for another minute, blending it with the aromatics.

5. Add seasonings:
   Pour in the soy sauce, oyster sauce, sugar, and cooking wine. Stir well.

6. Cook the crayfish:
   Add crawfish to the wok, stirring to coat them evenly with the sauce and spices.

7. Simmer:
   Pour in enough water to almost cover the crawfish. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 8-10 minutes.

8. Finish:
   Drizzle with sesame oil and garnish with fresh cilantro if desired.

9. Serve:
   Serve the spicy crawfish hot with rice or as a standalone dish.