Spicy Stir-Fried Crawfish Tail Rice Bowl

Tender peeled crawfish tails stir fried in a rich spicy Pixian bean paste sauce and served generously over a bowl of fluffy steamed rice for the ultimate comfort meal.

Ingredients

• 500 g raw crawfish tails
• 2 bowls cooked white rice
• 3 slices fresh ginger
• 2 stalks scallions
• 1 tbsp cooking wine
• 3 cloves garlic, minced
• 1 tbsp Pixian bean paste (doubanjiang)
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp tomato ketchup
• 2 tbsp starch water slurry
• 2 tbsp cooking oil

Instructions

1. 1Blanch the crawfish tails

   

   Begin by placing the raw crawfish tails into a pot of cold water. Add sliced ginger, scallions, and a splash of cooking wine to the water to help remove any fishy odors and infuse the tails with a fresh aroma as they come to a boil.

   Tip: Starting with cold water ensures even heating and better extraction of impurities from the crawfish tails.
2. 2Drain the boiled crawfish

   

   Once the water has reached a rolling boil and the crawfish tails have turned a bright, opaque red, use a bamboo strainer to carefully scoop them out of the hot liquid. Drain them well before proceeding to the peeling stage.

   Tip: Dont overcook the tails at this stage; they only need a quick blanching since they will be stir-fried again later.
3. 3Peel the crawfish tails

   

   After the crawfish tails have cooled slightly, carefully remove the outer shells by hand. Gently press and pull to extract the tender meat from the center, ensuring all shell fragments are removed for a smooth texture in the rice dish.

   Tip: If the shells are difficult to remove, try cracking the back of the shell first to make it easier to peel away.
4. 4Sauté the aromatics

   

   Heat a small amount of oil in a wok over medium heat. Add the finely minced garlic and ginger, stir-frying them constantly until they release their fragrance and just begin to turn a light golden color.

   Tip: Keep the aromatics moving in the pan to prevent the garlic from burning, which can introduce a bitter flavor.
5. 5Incorporate the bean paste

   

   Add a generous spoonful of Pixian bean paste (Doubanjiang) to the sautéed garlic and ginger. Continue to stir-fry until the paste is well combined and the oil turns a deep, vibrant red, indicating the flavors have been fully released.

   Tip: Stir-fry the bean paste over medium-low heat to properly fry out the red oil without scorching the fermented beans.
6. 6Stir-fry the crawfish meat

   

   Pour the prepared, peeled crawfish tail meat into the wok. Toss and stir-fry quickly to ensure every piece of meat is thoroughly coated in the fragrant, spicy red oil base before adding the liquid seasonings.

   Tip: The crawfish is already cooked, so this step is just about heating it through and coating it with the sauce base.
7. 7Season the crawfish

   

   Add light soy sauce and oyster sauce to the sautéed crawfish tails. Stir-fry briefly to ensure every piece is evenly coated, allowing the savory flavors to penetrate the meat while maintaining a high heat to develop a rich aroma.

   Tip: Dont overcook the tails at this stage; a quick toss is enough to incorporate the sauces without toughening the meat.
8. 8Incorporate ketchup for color

   

   Stir in a spoonful of tomato ketchup. This addition balances the saltiness of the bean paste and soy sauce with a touch of acidity and sweetness, while also giving the final sauce a vibrant, appetizing red glaze.

   Tip: If you prefer a spicier dish, you can reduce the ketchup slightly, but it is key for achieving that classic bright look.
9. 9Thicken with starch slurry

   

   Pour a prepared starch water slurry into the wok. Stir immediately as you pour to prevent clumps from forming. The starch will activate with the heat, transforming the thin liquid into a thick, glossy sauce that clings perfectly to the crawfish.

   Tip: Give the slurry a quick stir right before pouring, as starch tends to settle at the bottom of the bowl.
10. 10Simmer until glossy

    

    Continue stirring the mixture over medium heat as the sauce bubbles and reduces. You will see the sauce turn from opaque to a translucent, rich red glaze. Once the sauce has reached your desired thickness and coats the crawfish heavily, it is ready.

    Tip: The sauce will thicken further once removed from the heat, so stop just before it reaches your ideal consistency.

Storing & Reheating

Burn It Off

Frequently Asked Questions