Spicy Pot Crayfish
Spicy Pot Crayfish is a bold Sichuan-Chongqing Jianghu dish known for its intense heat, numbing spice, and rich umami from layered aromatics and fresh crayfish. It’s ideal for lively gatherings, summer barbecues, or casual dinners where guests enjoy interactive, one-pot cooking with customizable ingredients. The final dish delivers tender crayfish meat, crisp vegetables, and deeply infused flavors—dry but not oily, aromatic yet balanced.
Taste: Intensely spicy, numbing, savory, with a hint of sweetness and deep fermented aroma; texture contrasts between tender crayfish, crunchy vegetables, and chewy tofu skin.Total Time: 40 minutes (prep 15 min + cooking 25 min)Servings: 2Suitable For: Adults who enjoy bold flavors; not recommended for young children, pregnant women, or those with gastrointestinal sensitivityBudget: ¥80–¥120 for 4 servings (crayfish price varies by season; off-season may reach ¥150)
Ingredients
- Fresh crayfish (cleaned
- heads and tails separated): 1.5 kg
- Dried red chili peppers (whole
- medium heat): 30 g
- Sichuan peppercorns (roasted
- crushed): 10 g
- Garlic (minced): 6 cloves
- Ginger (sliced): 20 g
- Scallions (cut into 3 cm pieces): 4 stalks
- Doubanjiang (fermented broad bean paste): 2 tbsp
- Pixian broad bean paste: 1 tbsp
- Soy sauce: 1 tbsp
- Shaoxing wine: 2 tbsp
- Sugar: 1 tsp
- Chicken bouillon powder: 1/2 tsp
- Vegetable oil: 80 ml
- Optional add-ins: lotus root slices
- potato chunks
- dried tofu skin
- green bell pepper (each ~100 g)
Nutrition
Calories~680 kcal per serving (for 4 servings)
Protein42 g (mainly from crayfish and tofu skin)
Fat38 g (mostly unsaturated from vegetable oil and crayfish fat)
Carbohydrates24 g (from vegetables and starches)
VitaminsRich in B12, niacin, and vitamin E; moderate vitamin C from bell peppers and scallions
MineralsHigh in zinc, iron, and selenium from crayfish
Tips
- Use live crayfish for best texture and safety—avoid frozen unless fully thawed and cleaned
- Roast Sichuan peppercorns lightly before crushing to enhance aroma without bitterness
- Do not overcook crayfish tails—they become rubbery after 5 minutes of high-heat stir-frying
- Keep extra broth or stock nearby in case the pot dries out during prolonged serving
Steps
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