Baoquan! Salute to the crayfish Let the crayfish swim one more time in a marinade of soy sauce, rice wine and cornstarch. Stir that well in a bowl and give it 10-15 minutes. Making the Kung Fu Sauce Mix in a bowl the soy, Hoisin sauce, sesame oil, balsamic vinegar, sugar, cornstarch and szechuan pepper until the sugar and cornstarch have dissolved. Chop the spring onions, garlic and ginger into small pieces. Hit the wok Place the wok on the BBQ, turn the plate setter for the perfect wok holder. Make sure the wok and BBQ are at around 220°C. Want to know if your wok is hot enough? Drop a drop of water in it, it should evaporate immediately. Put the olive oil in the wok and add the chilli peppers, stir-fry for a maximum of 1 minute. Add the marinated crayfish and wok for 2-3 minutes. Then add the spring onions, garlic and ginger and after half a minute add the sauce. Stir the sauce well so that everything is covered. Finally, add peanuts and it's finger lickin' good. Serve with rice or noodles.