Mala Long Xia (Chinese Spicy Crayfish) is a traditional Chinese recipe (from the Sichuan province) for a classic spicy stir-fry of crayfish pieces served as a starter. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Chinese Spicy Crayfish (Mala Long Xia).
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This classic Chinese Sichuan dish of spicy crayfish (麻辣小龙虾) makes an excellent snack or starter to pair with beer. This classic Sichuan recipe is considered on of the national dishes of China. This would make an excellent starter for Chinese New Year celebrations.
Ingredients:
500g fresh crayfish
½ red onion
1 leek
5 slices of ginger
75g Spicy Chilli Bean Paste (Doubanjiang)
505ml oil (to fry the crayfish), divided
5g Sichuan peppercorns (green Sichuan peppercorns are the best for this dish)
15g chilli powder
300ml beer
¼ tsp sea salt
¼ tsp ground white pepper
¼ tsp sugar
½ tsp light soy sauce
1 tsp cornflour (cornstarch)
Method:
Pinch the claws from the crayfish then use a toothbrush or small scrubbing brush to clean the crustaceans. Next, screw off the heads of the crayfish and place them in a separate bowl to the claws. Then hold the middle tail of the crayfish and turn it around and devein (ie remove the gut). After that, separate the yellow crayfish paste from the head. Finally, discard the gill hairs of crayfish.
Now, finely shred the half onion and set aside for later. Cut the leek into small pieces and reserve for later. Finely mince the five slices of ginger and set aside. Finely mince the 75g Spicy Chilli Bean Paste (Doubanjiang) and save them for later.
Now fry the crayfish. Place your wok or deep heavy-based frying pan over high heat. Once hot add 450ml of the oil to the pan. Heat the oil until almost smoking. To test the oil, put one small piece of onion into the pan, if it fries quickly that means the oil hot enough. At this point add the crayfish to the pan. Stir-fry them until the shells turn a bright red (about 3 minutes). Immediately turn into a colander to drain then set aside for later (you don't want to over-cook the crayfish or they will become tough and rubbery).
Wipe the wok clean, place back on the heat and add in the remaining 50ml of oil. Add the ginger and onion and stir-fry for 2 minutes. Remove the ginger and onion with a slotted spoon and discard (you are using them to flavour the oil). Add in the Sichuan peppercorns, chilli powder and Spicy Chilli Bean Paste (Doubanjiang). Stir fry until the chilli bean paste has melted then add the yellow crayfish paste.
Stir-fry until cooked an aromatic then add the beer along with 100ml water to the pan. Bring to a brisk boil then add the fried crayfish pieces. Reduce to a simmer and add the salt, white pepper, sugar and light soy sauce. Stir to mix evenly into the sauce then bring to a simmer and cook for 10 minutes.
In the meantime, blend the cornflour with 2 tbsp water to form a smooth slurry and set aside until needed. Once the ingredients in the wok have cooked for 10 minutes stir in the cornflour slurry, mixing to combine evenly with the other ingredients. Now add the leek pieces. Stir to mix then add in the remaining 1 tsp oil. Stir to combine, return to a simmer and cook for about 5 minutes more.
Turn into a warmed serving bowl and bring to the table.
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