Sichuan Mala Crayfish

Step 1

Rinse crayfish under cold running water and pat dry with paper towels.

Step 2

Toast Sichuan peppercorns in a dry skillet over medium heat for 1 minute.

Step 3

Crush toasted peppercorns coarsely using a mortar and pestle.

Step 4

Remove stems from dried red chilies and lightly crush each one.

Step 5

Fill a large pot with water and bring to a rolling boil.

Step 6

Add crayfish to boiling water and cook until shells turn bright red.

Step 7

Drain crayfish in a colander and let cool for 2 minutes.

Step 8

Heat chili oil in a large wok or skillet over medium-high heat.

Step 9

Add minced garlic and crushed dried chilies to the oil.

Step 10

Cook garlic and chilies for 30 seconds until fragrant.

Step 11

Add cooked crayfish to the wok and toss to coat evenly.

Step 12

Pour soy sauce and rice vinegar over crayfish.

Step 13

Stir in crushed Sichuan peppercorns and toss continuously.

Step 14

Add scallion pieces and toss once more for 15 seconds.

Step 15

Transfer to a serving bowl and serve immediately while hot.