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Ingredients
US|METRIC
4 SERVINGS
- 53 oz. crayfish (live)
- 3 Tbsp. Korean chile flakes
- 2 1/2 Tbsp. white peppercorns
- 2 1/2 Tbsp. Szechwan peppercorns
- 9 grams star anise
- 10 grams bay leaves
- 1 whole cardamon
- 1 1/2 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. fennel seeds (or ground fennel)
- 1/4 tsp. chinese five-spice powder
- 1/4 tsp. curry powder
- 1/4 cup bean paste (sichuan douban paste/chili broad)
- 1/4 cup chinese rice wine (or Japanese sake)
- 7 cloves garlic (peeled)
- 204 grams scallions (cut in chunks)
- 1 1/2 Tbsp. ginger (diced)
- 4 tsp. light brown sugar
- 226 grams unsalted butter
- 2 Tbsp. canola oil
- 2 cups dried chile (25~50 grams whole, depending on your heat tolerance)
- 10 cloves garlic (smashed and peeled)
- 1/2 cup rice wine (Chinese cooking, or Japanese sake)
- 3 Tbsp. soy sauce
- 2 1/2 cups chicken stock
- 1 tsp. chicken bouillon (granulated)
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NutritionView More
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1140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1140Calories from Fat570 |
| % DAILY VALUE |
| Total Fat63g97% |
| Saturated Fat30g150% |
| Trans Fat |
| Cholesterol555mg185% |
| Sodium1500mg63% |
| Potassium2750mg79% |
| Protein75g |
| Calories from Fat570 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber15g60% |
| Sugars13g |
| Vitamin A220% |
| Vitamin C35% |
| Calcium30% |
| Iron80% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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