Showstopper Crayfish：garlic butter crayfish recipes

As a chef with 13 years of wok-firing experience across Sichuan’s fiery kitchens, let me share a truth: garlic is the unsung hero of Chinese cuisine. Today I’m going to share with you a Chinese all-purpose garlic sauce. This garlic sauce can not only be used to make garlic crayfish, but also garlic eggplant, garlic shrimp, garlic vermicelli, garlic seafood, etc.

Part 1: The Soul of the Dish – Crafting Perfect Garlic Sauce

Makes 500g | Stores 3 months

Ingredients:

• Fresh garlic cloves 300g (peeled)
• Peanut oil 200ml
• Salt 1 tsp
• Sugar ½ tsp
• Sichuan peppercorn oil 1 tbsp (optional, for numbing fragrance)

Tools:

• Stone mortar & pestle (or food processor)
• Fine-mesh strainer

Method:

1. Prep Smart: Soak garlic in ice water for 15 minutes – this reduces bitterness and prevents “garlic breath” enzymes from activating.
2. Texture Matters: Crush cloves in a mortar until 70% becomes paste, 30% stays chunky. This creates layered texture.
3. Low & Slow Fry: Heat oil to 100°C (smoke just rising). Add garlic, stir constantly for 8 minutes until golden. Pro tip: Add a scallion stalk – it caramelizes to balance sharpness.
4. Season & Store: Off heat, mix in salt, sugar, and peppercorn oil.At this time, add a small amount of fresh garlic paste and stir continuously. Cool completely before jarring.

The secret to delicious garlic sauce is to add the mashed garlic twice. This is very important.

Why This Works:
Unlike Western butter-heavy versions, our sauce uses oil to carry fragrance while keeping it shelf-stable. The Sichuan peppercorn twist adds a “má là” (numbing-spicy) kick perfect for garlic butter crayfish recipes.

Beyond Crayfish:

• Steamed Treasures: Brush on lobster tails or scallops before steaming
• Noodle Alchemy: Toss with egg noodles, chili oil, and crushed peanuts
• Dipping Star: Mix 1:1 with black vinegar for dumpling sauce

Part 2: Garlic Butter Crayfish – Sichuan Meets French Techniqu

time: 40 mins

Ingredients:

• Live crayfish 1kg (8-10cm size ideal)
• Homemade garlic sauce 150g
• Lager beer 330ml
• Butter 50g (European-style for richness)
• Green onions 3 stalks (julienned)
• Secret Weapon: Hotpot Factory’s Crayfish Boil Seasoning* (2 tbsp)

Prep Like a Pro:

1. Purge: In a salt-vinegar bath for 2 hours. Key: Add 1 tsp sesame oil – shrimp excrete grit faster.
2. Clean Efficiently: Twist off middle tail fin to pull vein. Keep heads – that’s where the umami gold (tomalley) lives!
3. Blanch Right: 90°C water with ginger slices for 90 seconds. Shocks them into retaining springy texture.

Cooking Symphony:

1. Sear: High heat wok, 2 tbsp oil. Flash-fry crayfish 30 seconds until shells blush red. Remove.
2. Build Flavor Base: Melt butter, sauté ¾ garlic sauce until fragrant. Add Hotpot Factory seasoning – their blend of fermented black beans and dried tangerine peel adds depth no home mix can match.
3. Unite: Return crayfish, coat thoroughly. Pour beer, simmer uncovered 8 minutes. Why no lid? Lets alcohol evaporate while infusing malt sweetness.
4. Finish: Swirl in remaining garlic sauce and green onions. Serve sizzling in cast iron.

Serving Ritual:

• Provide shell crackers and finger bowls with lemon water
• Offer mantou (steamed buns) to mop up sauce – true connoisseurs fight over this!

Why Our Seasoning Elevates Your Garlic Butter Crayfish Recipes

At Hotpot Factory, we’ve spent a decade perfecting blends that honor tradition while embracing modern kitchens. Our Crayfish Boil Seasoning isn’t just salt and MSG – it’s a scientific harmony of:

• Sichuan Peppercorns (Grade AAA, <2% stems)
• Fermented Chili Paste (180-day sun-dried)
• Proprietary Spice Blend (12 herbs, triple-sifted)

3 Reasons Pros Choose Us:

1. Consistency: Every batch lab-tested for perfect oil absorption (crayfish shells hold 23% more flavor!)
2. Time-Saver: Pre-measured ratios cut prep time by 40%
3. Versatility: Also brilliant for garlic butter shrimp, clams, or even roasted cauliflower

Final Sizzle:
Whether you’re a home cook or aspiring chef, remember: great garlic butter crayfish recipes balance boldness and subtlety. Our ancestors used stone mortars; you’ve got Hotpot Factory’s modern magic. Now, wok on and let those shells crackle!

Here I would like to recommend the crayfish seasoning from our factory. We are a seasoning supplier from Sichuan. Our crayfish base can be used as the basic seasoning for making Chinese crayfish. This Sichuan seasoning can not only be used to make crayfish, but also a variety of Chinese food, including grilled fish, spicy dry pot, etc. If you also want to become a Chinese food chef, you must not lack this seasoning.