In order to do my part in eating local, sustainable food, I decided to forgo using crawfish in the Sichuan Crawfish and instead substitute live, local prawns. Since crawfish and prawns are both crustaceans, it wasn’t too much of a stretch for me to think of the prawns as tiny, underdeveloped crawfish.
The Momofuku name is a registered trademark of Momofuku and David Chang. I'm just using it (fair use?) to refer to his restaurant and cookbook.
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momofukufor2.com is where I document the little tips and tricks I learned while cooking through the Momofuku Cookbook by David Chang and Peter Meehan.
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