I wrote a little booklet back in 2012 about this wonderful Chinese dish.
Today, I just updated it, making a few corrections and changing the recipe a little to reflect an improved understanding of the process of making this dish.
Couple of things to add though, if you have access to Louisiana Crawfish, then feel free to use that instead of the Chinese variety. If you don’t have access to either then one option is to use IKEA Kräftor, which on last check are sourced from China and are of the correct crayfish species. Another alternative is to use some other medium to large, fresh water crayfish, e.g. if you’re in Australia yabbies are a good substitute. If using Kräftor, they need to be rinsed and soaked to reduce the influence of the dill that they are packed with.
Oh and one last thing, when adding water to hot oil, be really careful! The oil has to have had a chance to really cool down so that the temperature is around 100°C or a little lower. This is really important!