It's crayfish time!!!
This is a true Shanghai delicacy : crayfish soaked in spices and oil. It's a super greasy mess but the taste is phenomenal
Costs around $40 for two plates
This is a true Shanghai delicacy : crayfish soaked in spices and oil. It's a super greasy mess but the taste is phenomenal
Costs around $40 for two plates
Love crayfish, I can eat mountains and mountains of it.
absolutely love the crawfish when I visited Shanghai. I guess they have the sichuan spice flavor which was really yummy but spicy. Hope I'll be able to taste those tasty crawfish again in Shanghai. Have fun and enjoy!
Oh man they are so taste. And so spicy. Was working up a sweat eating these
yup and finally downing the crawfishes with some icy cold tsingtao beer. My god, life is so good!!!!
小龙虾啊，在哪里吃的啊？
上海新浦东附近
Foooddd man so stuffed
They do look very impressive,simple to make and delicious.
Perfect for a party or even a starter. @boxmining
wow nice food please up vote me. I love your YouTube channel it inspired me to do steemit.
great pics thanks for that i need to travel more @boxmining
wow its so tasty @boxmining
Was worried they look too messy
need to eat 37 of those!
Hahha @crawfish37
It's nice to see they have something similar to my favorite feast in China!
I'm speaking of an old fashion Crayfish Boil in Cajun Louisana (within 100 miles of the Atchafalaya Basin)
I hosted crayfish boils for our customers back in the 1970's. Crawfish in peak season (April) were sold in 40lb. sacks at 18 cents/lb. (Way higher than that now)
The whole 40lb sack of live crawfish was added to 15-20 ears of sweetcorn shucked and halved, 15 lbs of baby red potatoes, and about 10-12lbs of Andouile Sausage cut in 2 inch long pieces. All of this was placed in a Cajun made perforated removable liner to fit in the 55 gallon cooking container.
The 55 gallon cooking container was about half full of water to which about 5 lbs of "swamp spice" (predominately cayenne pepper) was added.
The thing was heated with a cajun made natural gas or propane burner which would put out about a million BTU's if turned to max.
Once boiling the perforated container of food was added and boiled for about 15 minutes. Then the cajuns would dump in a 20lb sack of ice which would cause the barrel to overflow. The cajuns claimed adding the ice at the end of the boil and thus quickly cooling the boiling spiced water to about 140 degreesF drives the spices into the crayfish and makes them even spicier.
Long picnic tables were covered in newspaper and then topped with brown paper towel rolls .
2 men would remove the perforated liner of steaming spicy food pour it out in long mountainous pile running down the center of 2 prepared picnic tables.
Add to this unlimited beer and a band playing cajun music and you have the ultimate Feast-Party!!!!
Oh man that sounds epic !! Can believe it's so cheap to buy crayfish over there ! Are they big and amazing
The price I quoted was in 1973. They were $1.75 to $2.25 a lb. in Louisiana during peak season this past April-May. That's live crawfish in 40 lb. sacks.
During peak season they are a little larger than the ones you pictired in your post.
Craving for it
love the crawfish