Dry-Fried Crayfish

Preparation info

  • Difficulty


  • Serves


    as an appetizer.

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About


  • 4 tablespoons peanut oil
  • 2 pounds live, rinsed crayfish or cleaned, unshelled shrimp
  • 2 tablespoons minced garlic
  • 1 teaspoon minced fresh ginger root
  • 4 tablespoons coarsely chopped scallion
  • 2 tablespoons Shaoxing wine or dry sherry
  • 2 tablespoons thin soy sauce
  • ½ teaspoon sugar
  • Pinch of salt
  • ¼ cup chicken broth



  1. Heat a wok over a high flame. Add the oil, and when it is hot, stir-fry the crayfish or shrimp quickly until they turn red.

  2. Add the remaining ingredients. Continue stirring until the crayfish or shrimp are cooked (about 3 minutes).

  3. Arrange the crayfish or shrimp attractively on a platter. They are eaten with chopsticks (if you are adept), or with the fingers.

  • Serve hot or at room temperature with salad for a summer lunch.
  • Suggested Beverage: Chardonnay or white Burgundy