Hubei-Style Spicy Braised Crayfish

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A signature Hubei province street dish of freshwater crayfish pan-seared in a hot chili and peppercorn oil, then simmered in soy, Shaoxing wine and beer until the shells are lacquered in a glossy, aromatic sauce. The classic Wuhan night-market way to eat them is piled on a platter, hands only, with plenty of cold drinks on the side.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 10 gFat
• 1.5 gSaturated Fat
• 11 gCarbs
• 2 gFiber
• 4 gSugar
• 36 gProtein
• 920 mgSodium
• 720 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 9 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the crayfish

• 2 lb live crayfish, scrubbed
• 2 tbsp vegetable oil
• 1/4 cup sliced scallions for garnish
• 1 small handful cilantro, chopped

For the spice oil

• 12 whole dried red chilies
• 1 1/2 tbsp Sichuan peppercorns
• 6 garlic cloves, smashed
• 1 (1 inch) piece ginger, sliced
• 2 star anise
• 1 small cinnamon stick
• 2 bay leaves
• 2 tbsp fermented black beans, rinsed

For the braise

• 3 tbsp Shaoxing cooking wine
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp broad bean chili paste (doubanjiang)
• 1 tbsp sugar
• 1 tsp ground roasted chili flakes
• 3/4 cup beer or water
• 1/2 tsp freshly ground black pepper

Directions

1. Rinse the crayfish under cold running water, pull off the top head membrane to expose the tail vein, then peel and discard the vein; rinse each one again and drain well.
2. Place a large wok over high heat and add the vegetable oil. When shimmering, add the dried chilies and Sichuan peppercorns and stir-fry about 30 seconds until fragrant and just turning darker.
3. Add the smashed garlic, ginger, star anise, cinnamon and bay leaves, and stir-fry for another 30 seconds until the garlic edges turn golden.
4. Stir in the broad bean chili paste and fermented black beans; cook 1 minute until the oil turns a deep brick red and smells toasty.
5. Tumble in the crayfish and toss vigorously for 3 minutes so every shell is coated and they just begin to turn bright orange-red.
6. Pour in the Shaoxing wine, both soy sauces, sugar, chili flakes, black pepper and beer, scraping the bottom of the wok; bring to a vigorous boil.
7. Cover, reduce heat to medium, and braise 10 minutes so the flavors soak into the shells and the meat is cooked through.
8. Uncover, raise the heat to high, and stir-fry 4 to 5 minutes until the sauce reduces to a glossy, clinging glaze. Add a splash more beer if it gets too dry before the shells take on color.
9. Scatter over the scallions and cilantro, give one final toss, and pile onto a platter; serve immediately with napkins and cold beer.

Cook’s Notes

• Soak live crayfish in lightly salted cold water for 20 minutes before cleaning so they purge any grit.
• Hubei-style braise uses more oil than Sichuan; do not drain the oil, it carries the chili aroma into each shell.
• For a milder dish, slit the dried chilies and remove the seeds before toasting in the oil.
• A handful of fresh duck blood curd added with the braising liquid is a beloved Hubei addition that thickens the sauce and tames the heat.
• Wear kitchen gloves when cleaning crayfish; their claws can nip even when raw.

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