Net Weight: 200g
Country of Origin: China
Spicy Garlic Crayfish is a dish that has recently gained tremendous popularity in China and remains available year-round. Often preferred for its juicier and more tender meat compared to prawns, the crayfish is best prepared spicy with a generous portion of garlic, ginger, and Sichuan pepper. Crayfish isn’t the only dish that Spicy Chili and Garlic Sauce pairs well with, all of your most popular seafood from shrimp, and crab to scallops will be marinated to perfection with this delectable seasoning.
Main Seasoning Packet: Rapeseed Oil, Chili, Bean Paste (Chili, Salt, Broad Bean, Wheat Flour), Garlic, Salt, Ginger, Green Sichuan Peppercorn.
Dry Spice Packet: Monosodium Glutamate (E621), Spices（Fennel, Cinnamon, Amomum tsao-ko, Bay leaves).
1. Wash and clean 1-1.5kg of crayfish.
2. Heat up 200g of oil in a pan, add crayfish, and stir-fry till 80% done.
3. Add content from the main seasoning packet to the pot, stir-fry until fragrant, add a small amount of water and content from the dry spice packet, and cook until the crayfish is done.