Crispy golden brown whole fried Asian-style crayfish served with dipping sauce

Crispy Asian-Style Whole Fried Crayfish: A Flavorful Delight

Name: Crispy Asian-Style Whole Fried Crayfish: A Flavorful Delight
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Asian
Ingredients: 8 piece Whole fresh live crayfish; 100 g All-purpose flour; 50 g Cornstarch; 1 tsp Baking powder; 1 tsp Salt; 1/2 tsp White pepper powder; 3 cloves Garlic (minced); 1 tbsp Fresh ginger (minced); 2 tbsp Soy sauce; 1 tbsp Fish sauce; 1 tsp Sugar; 2 tbsp Chopped green onions; enough ml Vegetable oil (for deep frying); to serve n/a Lime wedges (optional)

Home Page / Delicious Fry Recipes / How to Fry Crayfish

medium

15 min

Nutritional value per serving

Calories350kcal

Carbs20gram

Fat15gram

Protein25gram

Ingredients

Quantity

Whole fresh live crayfish8 piece
All-purpose flour100 g
Cornstarch50 g
Baking powder1 tsp
Salt1 tsp
White pepper powder1/2 tsp
Garlic (minced)3 cloves
Fresh ginger (minced)1 tbsp
Soy sauce2 tbsp
Fish sauce1 tbsp
Sugar1 tsp
Chopped green onions2 tbsp
Vegetable oil (for deep frying)enough ml
Lime wedges (optional)to serve n/a

This recipe guides you to make crispy, delicious Asian-style whole fried crayfish at home, even if you're a beginner in cooking seafood. Using common kitchen tools and ingredients, you'll achieve a perfectly cooked crayfish with a crunchy exterior and tender interior. The total cost of ingredients is approximately $15 (13 euros / 11 pounds / 1125 rupees) for 4 servings. Each serving contains roughly 350 kcal. This dish is suitable for a pescatarian diet and takes about 40 minutes total, including preparation and cooking. The complexity is low to medium, suitable for cooks with basic skills. Food safety is emphasized with correct temperatures and handling tips, ensuring a tasty and safe meal.

Preparation instructions

Prepare the crayfish

1Rinse the live crayfish thoroughly under cold running water to remove any dirt. Remove the digestive tract (the black vein along the back) by making a shallow cut along the back and pulling it out carefully. This ensures the crayfish is clean and ready for frying. (5 minutes)

Pat dry the crayfish

2Use paper towels to pat dry the crayfish well. Dry crayfish will fry better and get crispier. (3 minutes)

Make the flour coating

3In a bowl, mix the all-purpose flour, cornstarch, baking powder, salt, and white pepper powder. This will create a crispy fried crust. (3 minutes)

Prepare the frying batter

4In a separate small bowl, mix soy sauce, fish sauce, sugar, minced garlic, and minced ginger. This will be used as a flavor dressing after frying. (2 minutes)

Heat the oil

5Pour vegetable oil into a deep frying pan or wok, about 5 cm deep, and heat it to 180°C (356°F). Use a cooking thermometer to check temperature for safe frying. (10 minutes)

Coat the crayfish

6Lightly toss the dry crayfish in the flour mixture to coat evenly. Shake off excess flour to avoid clumping. (3 minutes)

Deep fry the crayfish

7Carefully lower the coated crayfish into the hot oil in batches to avoid crowding. Fry for about 4-5 minutes or until golden brown and crispy. Ensure internal temperature reaches at least 63°C (145°F) for seafood to be fully cooked. Use a food thermometer to check. (5 minutes per batch)

Drain and flavor

8Remove fried crayfish with a slotted spoon and drain on paper towels. While hot, drizzle the garlic-ginger soy sauce mixture over the crayfish and sprinkle chopped green onions. This adds vibrant Asian flavors. (2 minutes)

Serve

9Serve the whole fried crayfish immediately with lime wedges for squeezing over. Enjoy your crispy, savory Asian-style crayfish dish! (1 minute)

Cooking Tips

-Use live, fresh crayfish for best flavor and texture. Avoid frozen as it might become mushy.

-Make sure oil temperature is steady at 180°C for crispy results. Too hot and it will burn; too cold and it will absorb oil and be soggy.

-Use separate utensils for raw crayfish and cooked food to avoid cross-contamination.

-Check the internal temperature with a food thermometer for safety; seafood must reach 63°C (145°F).

-You can substitute cornstarch with potato starch for gluten-free option.

Equipment Needed

Deep frying pan or wok
Cooking thermometer
Mixing bowls
Slotted spoon
Paper towels
Sharp knife
Tongs or chopsticks for frying

Shopping List with Approximate Costs

[ ] 8 whole fresh live crayfish (~$10) - Choose firm, lively crayfish with intact shells.
[ ] All-purpose flour (100 g, ~$0.50) - Any brand will work.
[ ] Cornstarch (50 g, ~$0.50) - Look for pure cornstarch.
[ ] Baking powder (1 tsp, ~$0.10) - Small amount needed.
[ ] Salt (1 tsp, pantry staple)
[ ] White pepper powder (1/2 tsp, ~$0.10) - Adds subtle heat.
[ ] Garlic (3 cloves, ~$0.15) - Fresh is best.
[ ] Fresh ginger (1 tbsp, ~$0.25) - Bright and fragrant.
[ ] Soy sauce (2 tbsp, ~$0.30) - Regular or light soy sauce.
[ ] Fish sauce (1 tbsp, ~$0.30) - Adds umami depth.
[ ] Sugar (1 tsp, pantry staple)
[ ] Chopped green onions (2 tbsp, ~$0.30) - For garnish.
[ ] Vegetable oil for frying (enough for deep frying, ~$1) - Use neutral oil like canola or peanut.
[ ] Lime wedges (optional, ~$0.50) - Adds fresh acidity.

Total Approximate Cost: $14.50

FAQ

Can I use frozen crayfish for this recipe?

You can use frozen crayfish but fresh live crayfish are preferred for the best flavor and texture. Frozen crayfish might be softer and less crisp after frying.

How do I know when the crayfish is fully cooked?

The internal temperature should reach at least 63°C (145°F). The shells will turn bright red and the flesh should be white and opaque.

What if I don't have a cooking thermometer?

Fry the crayfish at medium-high heat and for about 4-5 minutes each side until golden brown. Make sure the shells are bright red and they are crispy. Using a thermometer is best for safety, though.