Note: To prepare the crab oil, preheat the oven to 375°F (190°C). On a baking sheet, roast the crab shells for 15 minutes. Place the roasted shells in a large pot and cover with 3 cups neutral oil. Slowly bring up to a simmer and cook over low heat for 2 hours. Let the oil come to room temperature for 2 hours, and then strain.
Seasonal ProduceChef and founder of San Francisco’s Mister Jiu’s shares a recipe for a bright summer dish.
Seasonal ProduceChef and founder of San Francisco’s Mister Jiu’s shares a recipe for a bright summer dish.
At the beginning of the summer, when corn is sweetest and most tender, I prefer it barely cooked; later in the season I will cook it longer to ensure the starches convert to sweetness. Here it accentuates the sweetness of the Dungeness crab, a local delicacy in the Bay Area and something I encourage our cooks to take pride in.
Vibrancy is key when sourcing any ingredient. I look for color (it should be eye-catching), texture (like it just got plucked from the ground), shape (consistency but not uniformity), and how it smells (it should spark curiosity). That’s why it’s interesting to compare the different varieties of corn that are locally available in the summer, whether it’s white, yellow or bi-color.
This recipe is really born out of a love for the light gravy texture and how it can coat noodles in a very luxurious way. It’s a classic Cantonese combination and technique that we enjoy serving at Mister Jiu’s.
GLASS NOODLES WITH CORN, CRAB AND CILANTRO
( Serves 4 )
¾ pound Chongqing-style glass noodles or any sweet potato starch noodles
2 tablespoons grapeseed oil (or similar)
