Hot and Hot Noodle Bowl

Seafood: Crab, Fish and Shrimp

What you need

8 frog legs
4 Alabama Blue Crabs, cut in half and cleaned
12 head-on Bayou La Batre Shrimp, shells removed with tails on
4 Alabama Gulf Snapper jowls
2 c. pig skin noodles, blanched (see instructions)
12 wood ear mushrooms
1 c. hydrated lily flowers
1 tbsp. ginger, fine dice
1 tbsp. garlic, fine dice
4 c. tatsoi
8 c. pork stock, clarified
12 Red Thai Chilies
1/2 garlic clove
2 tbsp. salt
4 tbsp. brown sugar
1/2 c. black vinegar
1 c. salt, Kosher, coarse
1/2 c. sugar
2 tbsp dried chili flakes
Julienne Scallions for garnish


For the hot sauce

Roast Peppers in a hot cast iron skillet. Remove and place in a mortar and pestle. Add salt, brown sugar, and garlic clove and grind to a paste. Add vinegar and adjust flavor.

For the pig skin noodles

Scrape off the fat until pig skin is opaque but translucen, then air-dry pig skin and cut into rectangular shape. Liberally apply cure mix (1 cup Kosher, coarse salt; 1/2 cup sugar; 2 tbsp chili flakes) to both sides, then roll tightly and vacuum seal. Hold in freezer for 24 hours, then remove and slice on meat slicer and cook in broth.

For the rest of the bowl

Bring clarified pork stock to a simmer. Add Blue Crabs, ginger, garlic, and roe. Cover and let simmer for 5 min. Remove lid, add jowls, shrimp, lily flowers, wood ear mushrooms, pig skin noodles, and tatsoi. Let simmer for another 3 mins.

To complete the dish

Divide into four bowls equally. Garnish with scallions and add hot sauce to desired taste.

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