Ep 4. Shrimp and Crawfish

In season 1, episode 4 of David Chang's Netflix series Ugly Delicious, the focus is on seafood, specifically shrimp and crawfish. The episode opens with Chang in a fishing boat in Louisiana, where he meets with local fishermen and learns about the traditional Cajun way of boiling crawfish. The episode then jumps over to Vietnam, where Chang meets with a group of shrimp fishermen, who take him out to sea to show him their unique way of catching shrimp.

As Chang travels between Louisiana and Vietnam, he learns about the cultural significance of these seafood traditions and how they have been passed down through generations. He also delves into the science of crustaceans, exploring how they are harvested, cooked, and eaten all over the world.

In Louisiana, Chang joins chef Isaac Toups in the kitchen to create a traditional crawfish boil. Toups explains that there are three main ingredients that are essential to a true boil: crawfish, seasoning, and beer. He explains that the seasoning is key to making the crawfish taste good, and he uses a mix of spices and herbs, including cayenne pepper, garlic, and bay leaves. After boiling the crawfish and serving them up in a messy pile, Chang and Toups discuss the unpretentious nature of crawfish boils and how they bring people together.

In Vietnam, Chang meets with a group of shrimp fishermen who have a unique way of catching shrimp. They use a device called a sampan, which is made up of four bamboo poles tied together to form a square, with a shrimp net attached to the bottom. The fishermen row the sampan out to sea, then drop the net into the water and drag it along the sea floor. Chang is amazed at how effective this method is and how much shrimp the fishermen are able to catch.

In the kitchen, Chang teams up with Vietnamese chef Christina Nguyen to cook up grilled shrimp, which they serve with a spicy dipping sauce. Nguyen explains that the key to making delicious shrimp is to keep the seasoning simple and let the natural flavor of the seafood shine through. Chang agrees, saying that he loves the simplicity of Vietnamese food and the focus on fresh ingredients.

Throughout the episode, Chang explores the different ways that people around the world eat and prepare shrimp and crawfish, from the traditional Vietnamese dipping sauce to the spicy Cajun seasoning in Louisiana. He also touches on the environmental impact of fishing, noting that many of the shrimp and crawfish populations around the world are in danger due to overfishing and habitat loss.

In the end, the episode is a celebration of these beloved seafood staples and the cultures and traditions that surround them. Chang shows once again that food is not just something we eat, but a way of bringing people together and connecting us to our heritage and history.