Spicy Crayfish
麻辣小龙虾 · má là xiǎo lóng xiā
Summer evenings in Wuhan mean crayfish stalls with beer.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- crayfish小龙虾🛒 local600 g
- doubanjiang郫县豆瓣酱🏮 asian2 tbsp
- sichuan peppercorns花椒🏮 asian1 tbsp
- dried chilies干辣椒🏮 asian10 whole
🌶️ Adjust to your taste
Pick a level and we'll show exactly how much to change — no more "适量".
Spice level
Saltiness
Oiliness
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Instructions
1Clean crayfish thoroughly, removing sand vein.
🔍 Look forVisual: 壳干净Clean shells
You know it's right when: Ready
2Fry dried chilies and Sichuan peppercorns until fragrant.
🔍 Look for Medium-highVisual: 油变红Oil red
You know it's right when: Aromatic
3Add doubanjiang and fry 1 minute.
🔍 Look for Medium heat 1 minuteVisual: 红油析出Red oil
You know it's right when: Fragrant
4Add crayfish and stir to coat.
🔍 Look forVisual: 虾裹满红油Coated in sauce
You know it's right when: Mixed
5Add beer and simmer 20 minutes.
🔍 Look for Medium heat 20 minutesVisual: 汤汁沸腾Bubbling broth
You know it's right when: Tender
Tips
- · Wash crayfish thoroughly.
- · Remove sand vein for best presentation.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
It's too spicy. How do I tone it down?
Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.
Source: HǎoWèi flavor guide
I can't find Sichuan peppercorns. What do I use?
Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.
Source: HǎoWèi substitution engine
I only have 30 minutes. Which recipes should I pick?
Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.
Source: HǎoWèi recipe collection
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