Shenzhen-Style Spicy Crayfish Over Rice (Xiao Long Xia Fan)

Experience the viral Shenzhen sensation at home. Tender crayfish tails are stir-fried in a fiery garlic hot pot sauce and served over fluffy steamed rice.

Ingredients

• 500 g cooked crayfish tails (peeled)
• 12 red bell pepper
• 12 green bell pepper
• 12 red onion
• 4 cloves garlic
• 1 piece (approx. 50g) spicy hot pot base
• 1 tsp sugar
• 12 tsp white pepper powder
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tbsp yellow cooking wine (Shaoxing wine)
• 12 cup chicken broth or water
• 2 tbsp cornstarch slurry
• 1 tbsp chili oil
• to serve steamed white rice

Instructions

1. 1Peel the crayfish tails

   

   The secret to this internet-famous dish is the effort put into preparation. Carefully peel the cooked crayfish tails, removing the shells to reveal the tender meat. While it takes time to gather enough for a full portion, the result is well worth the work for the clean, sweet flavor.

   Tip: If peeling by hand, you can wear kitchen gloves to protect your fingers from any sharp edges on the crayfish shells.
2. 2Prepare the vegetables

   

   Mince the garlic finely and dice the red onions, red bell peppers, and green bell peppers into small, uniform squares. Having these aromatics prepped and ready to go is essential for a fast-paced stir-fry, ensuring everything cooks evenly.

   Tip: Uniform dicing ensures that the peppers and onions soften at the same rate, providing a balanced texture in every spoonful of the final dish.
3. 3Quickly blanch the tails

   

   Add the peeled crayfish tails to a wok of boiling water. This quick blanching refreshes the meat and ensures it is perfectly clean before it hits the spicy seasoning. Keep the timing brief to maintain the delicate texture of the meat.

   Tip: Thirty seconds is plenty of time since the crayfish are already cooked; you just want to heat them through without making them tough.
4. 4Drain and set aside

   

   Once the quick blanch is complete, use a stainless steel mesh strainer to scoop the crayfish tails out of the boiling water. Allow any excess liquid to drain away before moving to the stir-fry stage so the sauce isnt diluted.

   Tip: Giving the strainer a quick shake helps remove trapped water from the curves of the crayfish tails.
5. 5Sauté the minced garlic

   

   Heat a small amount of oil in your wok and add the minced garlic. Sauté over low heat, stirring constantly, until the garlic becomes aromatic and starts to develop a light, appetizing golden hue.

   Tip: Garlic can burn very quickly, so keep it moving with your ladle and watch the color closely to avoid a bitter taste.
6. 6Add hot pot base

   

   Once the minced garlic is sautéed until fragrant, add a piece of spicy hot pot base to the wok over low heat. Allow the seasoning block to melt completely to create a rich, fiery flavor foundation for the crayfish.

   Tip: Keep the heat on low while melting the hot pot base to ensure the spices do not burn and become bitter.
7. 7Combine the crayfish and base

   

   Carefully pour the blanched crayfish tails back into the wok. Stir-fry them evenly with the melted spicy garlic sauce to ensure each piece is well-coated and absorbs the flavors of the base.

   Tip: Make sure the hot pot base is fully melted and fragrant before introducing the crayfish to guarantee an even coating.
8. 8Add the diced vegetables

   

   Introduce the diced green and red peppers along with the diced red onions into the wok. These vegetables provide a fresh crunch and vibrant color that perfectly balances the rich, spicy sauce and the tender crayfish tails.

   Tip: Stir-fry the vegetables only briefly to ensure they retain their crisp texture and bright appearance.
9. 9Season with sugar and pepper

   

   Sprinkle white sugar and pepper powder over the crayfish and vegetables in the pan. The sugar is essential for balancing the heat from the hot pot base, while the pepper powder adds a subtle layer of aromatic spice.

   Tip: Adjust the amount of sugar according to your personal preference for spice level; more sugar will further mellow the heat.
10. 10Drizzle with yellow cooking wine

    

    Carefully drizzle yellow cooking wine along the inner edges of the hot wok. As the wine hits the heated surface, it evaporates instantly, releasing a fragrant aroma that infuses the crayfish and helps the flavors meld together.

    Tip: Adding the wine to the edges of the pan rather than directly onto the food maximizes the aromatic steam generated by the heat.
11. 11Add broth for the sauce

    

    Pour a small bowl of liquid broth or water into the wok with the stir-fried crayfish and vegetables. Simmering the ingredients in this liquid for about one minute allows the crayfish tails to thoroughly absorb the spicy flavors of the base and seasonings.

    Tip: Avoid adding too much water; you want just enough to create a concentrated, flavorful sauce that will coat the rice later.
12. 12Thicken with cornstarch slurry

    

    Drizzle the white cornstarch slurry into the center of the bubbling sauce while stirring. This will thicken the liquid into a glossy glaze that perfectly coats each crayfish tail, ensuring the dish is rich and flavorful when mixed with rice.

    Tip: Give the slurry a quick stir right before pouring, as the starch often settles at the bottom of the container.
13. 13Finish with chili oil

    

    As a final touch before serving, drizzle a generous amount of bright red chili oil over the crayfish mixture. This adds a beautiful glossy finish to the dish, enhances the spicy aroma, and ensures the sauce is rich and flavorful.

    Tip: Use a high-quality chili oil to get the best color and a clean, aromatic heat for the finished dish.

Storage & Reheating

Burn It Off

Frequently Asked Questions