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Exclusive to purple shell vegetable crayfish
Crayfish are flash-fried with cucumber dice and a bold Sichuan-style sauce, finished with purple amaranth leaves that stain the dish with dramatic color and earthy flavor.
Instructions
- 1
Remove the heads of the crayfish and clean them, then drain the water.
- 2
Clean the purple seaweed and drain the water.
- 3
Peel the cucumber and cut it into cubes.
- 4
Heat the wok and oil, pour in the crawfish when the oil is 90% hot, stir-fry quickly, add cucumber and continue to stir-fry for 2 minutes, pour in the Sichuan-flavored sauce and turn off the heat after two seconds, finally add purple seaweed and stir evenly up and down.
- 5
Well marinated, very delicious!
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Ingredients
Main Ingredients
- Purple seaweedto taste
- Crayfishto taste
- Cucumberto taste
- Sichuan Spicy Sauceto taste