Golden Garlic Crawfish (Non-Fried Method)

Skip the deep fryer with this explosive Golden Garlic Crawfish. Fresh crawfish are simmered in beer and a vibrant sauce made from batch-fried garlic and golden pumpkin paste.

Ingredients

• 1.5 kg fresh crawfish
• 6 whole heads garlic (minced and washed)
• 1 onion (finely chopped)
• 2 scallions (chopped)
• to taste wild mountain peppers (chopped)
• to taste birds eye chilies (chopped)
• 200 g old pumpkin (steamed and mashed)
• 2 tbsp cooking wine
• 3 tbsp rapeseed oil
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 250 ml beer
• 350 ml water
• 1 tsp curry powder
• 1 tsp chicken bouillon
• to taste salt

Instructions

1. 1Prepare the crawfish

   

   Thoroughly clean three catties of fresh crawfish. Remove the heads and devein them carefully to ensure they are ready for cooking. Proper cleaning is essential for a clean, delicious final dish.

   Tip: Removing the digestive tract helps eliminate any potential grit or off-flavors.
2. 2Blanch the crawfish

   

   Bring a large pot of water to a boil and add cooking wine and fresh scallions. Add the cleaned crawfish and blanch for approximately 10 seconds, then remove them from the water. This step helps par-cook the crawfish and removes excess impurities.

   Tip: Do not overcook during the blanching stage; 10 seconds is sufficient to keep the meat firm and springy.
3. 3Fry the minced garlic

   

   Heat up rapeseed oil in a wok, then turn off the heat and let it cool for about 30 seconds. Add the first batch of washed minced garlic and fry until highly aromatic. Frying the garlic in stages builds complex layers of flavor.

   Tip: Washing the minced garlic in water once before frying prevents it from burning and turning bitter.
4. 4Sauté the aromatics

   

   Add the finely chopped onions, scallions, wild mountain peppers, and birds eye chilies to the wok with the fried garlic. Stir-fry over high heat until the chili fragrance is released and the vegetables are well combined with the garlic base.

   Tip: Stir-fry over high heat to ensure the flavors meld quickly without making the vegetables soggy.
5. 5Combine crawfish and aromatics

   

   Add the previously blanched crawfish into the wok with the fried garlic and chili mixture. Season with salt, oyster sauce, and light soy sauce, stirring well to ensure the crawfish are evenly coated with the aromatic base.

   Tip: Toss the crawfish vigorously so every piece gets infused with the garlic and chili flavor.
6. 6Add the golden pumpkin paste

   

   Incorporate the mashed old pumpkin paste into the wok. Stir-fry evenly to create the signature golden sauce that gives the dish its rich flavor and appearance.

   Tip: Ensure the pumpkin paste is fully dissolved into the sauce to achieve a smooth and vibrant consistency.
7. 7Simmer the crawfish

   

   Add 250ml of beer and 300-400ml of water to the wok with the stir-fried crawfish. Pouring in the liquids will deglaze the pan and create a flavorful base for the sauce. Stir everything evenly to combine the ingredients before cooking over medium heat for 10-12 minutes.

   Tip: Using beer adds a malty depth that complements the garlic and spice, while the water ensures there is enough sauce to penetrate the crawfish shells.
8. 8Final seasoning and reduction

   

   Towards the end of the 10-12 minute simmer, add the remaining portion of minced garlic, a dash of curry powder, and chicken bouillon to the wok. Continue to cook, reducing the sauce until it thickens and coats the crawfish thoroughly.

   Tip: Adding the garlic in stages ensures both a fragrant base and fresh, crunchy garlic bits in the final dish.

Storage & Reheating

Burn It Off

Frequently Asked Questions