Crawfish, those glorious little mud-dwellers, are only available for a painfully short time span. So that means it’s up to you and me to eat them as often as possible. By now, you have to wondering where I’m going with this. Will I show you a great crawfish boil recipe I found? Will I show you my own recipe? Actually neither of those is the answer.
A little while ago, I got a copy of David Chang’s “Momofuku” cookbook and like everyone else spent a lot of time ooohing and aaahing over the story and recipes. However, there was one recipe that caught my eye,
While waiting on the mysterious usukuchi soy sauce to arrive, I did a little searching and found another recipe for
Right away, I noticed how long her ingredient list was in comparison to Chang’s (12 to 4), but I figured it wouldn’t hurt to try them both.
The crawfish went straight from the sack to a cooler full of salt water.
Being a mud-dweller, the average crawfish is quite dirty. You can already tell that the water is starting to turn brown from the purging.
10 cloves of peeled and lightly pounded garlic, 15 dried chilies, 1 tbs
Making up the sauce was 5 sprigs of cilantro, 2 tbs soy sauce, 1 tsp chicken bouillon powder ( I used chicken stock because I didn’t have any bouillon cubes), 1 tbs sugar, ½ tsp sesame oil, and ½ cup of water.
As soon as my wok was hot, 2 tbs of cooking oil went in
Once the kitchen was full of spice, it was time to add the crawfish.
I’ve cooked a number of things, but there’s nothing quite like putting a whole batch of live crawfish in a hot wok. It’s an odd combination of sizzling and clacking.
After 2 minutes of constant stirring, it was time to add the rest of the ingredients.
So what did they taste like? Well, I was little surprised at the lack of spice. Sure there was a little numbness from the