This Shanghai-Style Crayfish Stir-Fry is a flavorful, aromatic dish that highlights the bold tastes of Chinese street food — sweet, savory, slightly spicy, and packed with umami. Popular across China, especially during summer, this dish features tender freshwater crayfish (often called 小龙虾 – “xiaolongxia” or “little lobsters”) stir-fried with scallions, ginger, garlic, soy sauce, Shaoxing wine, and a touch of sugar to balance the heat.
While crayfish are commonly associated with Sichuan-style hot pot or spicy dry-fried versions, the Shanghai version leans into a more balanced flavor profile — less oily than Hunan style, less numbing than Sichuan, but equally delicious. It’s often cooked quickly in a wok with plenty of green onions and served with steamed rice or cold beer.
Whether you’re new to Chinese seafood dishes or looking for an impressive dinner idea, this crayfish stir-fry will bring restaurant-quality flavor straight to your kitchen.
Perfect for weekend dinners, casual gatherings, or impressing guests with authentic Chinese home cooking — this dish is sure to become a favorite!
Ingredients (Serves 2–3):
For the Crayfish:
- 1 lb live crayfish or frozen pre-cleaned ones
- Salt (for cleaning)
- 1 tbsp vinegar (optional, for cleaning)
For the Stir-Fry:
- 2 tbsp vegetable oil
- 2 green onions/scallions, cut into sections
- 1 thumb-sized piece of ginger, sliced
- 3 garlic cloves, smashed
- 1 star anise (optional)
- 1 cinnamon stick (optional)
For the Sauce:
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp oyster sauce
- 1 tsp sugar
- ½ tsp black pepper
- ¼ tsp chili flakes or 1 fresh red chili (adjust to taste)
- 2 tbsp water or broth
Instructions:
Step 1: Clean the Crayfish
If using live crayfish, rinse them under running water. You can optionally soak them in salted water for 10 minutes to help remove any dirt. Some people also add a splash of vinegar to the water for extra cleaning.
Blanch the crayfish in boiling water for 1–2 minutes to loosen the shells and kill any bacteria. Drain and set aside.
Step 2: Prepare the Aromatics
Heat oil in a large wok over medium-high heat. Add ginger, garlic, and green onions, and sauté for 1 minute until fragrant.
Add optional star anise and cinnamon stick for extra depth of flavor.
Step 3: Stir-Fry the Crayfish
Add the cleaned crayfish to the pan and stir-fry for 2–3 minutes until they start to turn red and smell fragrant.
Step 4: Add the Sauce
Mix all sauce ingredients in a small bowl. Pour the sauce over the crayfish and stir well to coat evenly.
Cover and let it simmer for 3–5 minutes until the crayfish are fully cooked and the sauce reduces slightly.
Step 5: Serve Hot
Transfer to a serving plate and serve immediately while hot. Spoon some sauce over the top and enjoy with steamed rice, noodles, or a cold beer!
Pro Tips:
- Use pre-cleaned frozen crayfish if fresh isn’t available.
- Wear gloves when handling raw crayfish to avoid pinches.
- Don’t skip the scallion oil finish — drizzle with hot oil infused with chopped scallions for extra aroma.
- Add a splash of black vinegar at the end for a tangy twist.
