Xiang La Xie (Sichuan Spicy Stir-fried Crab)
This is what happens when Sichuanese people really make seafood! Stir-fried crab that doesn't stop spicy
Description
A legendary dish that exploded in Sichuan and conquered seafood stalls nationwide. Cleaved fresh crab is flash-fried, then wok-tossed in a 'Xiang La' (Spicy Fragrant) sauce made of massive chilies, Sichuan pepper, scallions, ginger, and Doubanjiang. The crab's sweetness miraculously matches the Ma La sting.
Restaurants serving Xiang La Xie (Sichuan Spicy Stir-fried Crab)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Shell-on crab
- Dried red chilies
- Sichuan pepper
- Pixian Doubanjiang
- Garlic
- Ginger
- Scallion
- Potato starch
Instructions
- [Authentic Recipe]
- Clean a live blue crab, remove shell, and halve. Dust the exposed meat with starch.
- Flash-fry in hot oil until the shell turns red to lock in umami.
- Leave oil; fry massive dried red chilies, Sichuan pepper, garlic, ginger, and scallion to detonate aroma.
- Add Pixian Doubanjiang to extract red oil.
- Return crab, add wine, soy, sugar, and a dash of chicken broth.
- Toss violently on high heat to completely glaze the shells in the spicy sauce.
Learn more Spice, substitutes, tips
Key spices
Rich heat of Doubanjiang and pure sweetness of the flash-fried crab、素揚げしたカニの純粋な甘み
Substitutes at Japanese supermarkets
Stir-fry JP blue crab cuts with commercial hot pot base
Pairing
Cold Beer / White Rice
Trivia
Landlocked Sichuan historically ate river fish. When transport improved, bringing fresh seafood, the fusion of Sichuan ultra-spice and fresh seafood instantly became the star of national night markets.
Eating tips & etiquette
Grab by hand, lick the spicy-umami glaze off the shell, then crack it to eat the sweet meat. Pouring the crab-infused spicy oil over white rice is the ultimate finish.
Allergen
Crab, Soybeans, Wheat