 Yo my mom did this to me, she had a live shrimp and she was holding it up to my face. You know how shrimp have the really long antennas and with me in the face I started crying. What's going on everybody? Welcome to a very very special episode of Fungro's Food where today we're going to be showing you guys a brand new trend in Cajun seafood that you probably haven't seen before but it's getting very very popular. We're here with the New York to LA, LA to New York friend Ryan Benson. What's up guys? It's a crazy day in New York City. We're on Bowery and Hester at Subcrab. It is going to be mixing the ever popular Chinese Sichuan Malah flavors with the Asian Cajun Fusion Seafood Boil. I'm super excited. We got to get in there. If you guys are excited about that video make sure to hit that like button right down below. Let's go. What's up Crab? We are looking at round one at Subcrab and what a round it is. Let's go on this before we get into the seafood. Oftentimes David Lazzuji also has bones right? I don't know if this is the bones. I feel like this one is almost a hybrid between Lazzuji and popcorn chicken like in a boba shop. Let's try it. Lazzuji. How did you say it? Lazzuji. Lazzuji. Was that good? You can tell it's timey. Super flavorful. It's got a really really nice crunch to the coating on the outside of the chicken. Yo you guys going up. Flashback. It's ready to fry. It's frying. I'm not starting off with that. I'll tell you this guys. Yo the thing that I'm really excited about David is because you know Asian Cajun seafood you know popularized by Vietnamese people in America is getting really really big and then also Sichuan food across the world and particularly in China is like the main type of food that's eaten. That's the most popular and then they're mixing the two and it's all here. This is something I've never seen before because I've had kind of like crawfish. I've never seen Chinese crawfish spaghetti before. You got the whole egg. Let me give some of the egg bro. Crawfish spaghetti. They call this in Chinese they call it like a Shangla. Shangla it's like a fragrant hot. It's not the mala where it lights your mouth on fire. I'll tell you what it is. Delicious. Would you say that these crawfish or crayfish as they were are so big they almost look like mini lobsters. Thank you sir. So this is a 13 herbs crawfish rice. For me I'm going with the crawfish rice. You like rice better. For me I like the rice you know why? It almost felt like a jambalaya. Oh yeah which is a classic Asian rice dish. We're moving out the dishes but I don't know man we should keep the chicken. Yo you guys this is the highlight of round one. This is the crab and the crawfish salted yolk. Salted egg yolk crawfish. Oh my gosh. So one of the reasons why they are cutting off the heads of the crawfish here is because they want all the flavor to soak into the crawfish itself. Because sometimes it's true when the whole body is together the juice the flavoring doesn't get inside. It's really popular in a lot of Chinese restaurants now to fry stuff in salted egg yolk batter. It was a big trend I heard it came from Malaysia. Malaysia I heard it might be from the Hakka people. I don't know I think it's tough to say but either way I'm not mad at the trend. I've never had the salted egg yolk battering but I definitely see why you do it because it gets all of your fingers and then while you're touching the meat it just covers it. Oh you're you're marinating it again. We also got we also have crab legs here. I'm gonna go in on this crab leg too guys. So here's the salted egg yolk crab legs. Back in the day when I was a young guy I used to just chew this with my teeth. My dad just told me when I got older stop doing that. They do the salted egg yolk flavor here. So good. The way they were able to make the flavor seep into it is on another level. Oh my gosh it's actually a little bit spicy. It has more flavor than the other ones I've had. A lot of times I think when you're eating crab you want to discard the shell. This is a time where I'm like save the shell. Save the shell. Save the shell. Tell me why the shell is almost like you could just lick on the shell just mmm. Oh my gosh. A mantis shrimp. When you bite into it you get a really sweet like initial taste to it and then the black pepper sauce kind of like rounds out the flavor. It's actually in my opinion sweeter than normal shrimp. I think it's even sweeter than eating that the sweet shrimp you get at sushi. Yeah. Who would have known such a it goes to it goes to show you inside the most monstrous looking animals. Maybe the most delicious. Comparing mantis shrimp to shrimp to crawfish I would say mantis shrimp has more of a texture like crawfish. It's a little bit softer. Shrimp is almost like a sausage vibe. Right. Yeah. It's even more soft. This is the ghost street crawfish based off the flavor. The popular crawfish flavor that you would find on ghost street in Beijing. If you ever go to Beijing there's a place called Guajie that is really famous for spicy seafood and this is basically that poured it over here. So I'm excited. Whoa. Super fragrant. Right. Immediately my nose is like mmm. Yeah. I'm going to dip this back into the ghost. Oh. Ghost street sauce. Oh yeah. Guajie. Guajie. I don't know. Guajie. Yeah. Guajie. Oh my God. That's good. That's good. All right guys. Next round. See the last and final round. We got wings on top of the calamari. Some fries. Right. You got to hand me those wings man. Just depriving me of this. So. Joy in your guys life. What a shit. Wings are crazy. They're so good. The wings here at Subcab are crazy. You don't expect wings from a seafood place like this to be so good. Whoa. Wow. Next up. This is the 13 herb noodle without the crawfish but it has some additional elements in it. I'm going to just do it. You can. I'm not going to lie. Ryan mixed it with his hands. That is true. You can. You have gloves on. There are no rules at the Cajun spot and that's why it's so appealing to come to the Cajun spot. This is the crispy rock shrimp and cauliflower. This is like definitely for the more like unadventurous eaters. This and like the fried plate would be like really where they should go. You know. That's really good too. I've been blown away. Wow. The food here at Subcab. It's crazy. It's super good. We are moving on to the scallops. Check out this. So if you haven't had like raw scallop before, I know a lot of people are kind of like like when it comes to like seafood sometimes when it's raw, but when you specifically that sound. Yeah. I don't know about it. But when you get really nice, high quality scallop, it's super sweet, has a really nice texture to it. So I'm really excited to try their version of it. Oh man. That one. I don't know if you've had that dish. That's more of a traditional like kind of Cantonese flavor, but this one, the cheese one, that's definitely more of like Western American. Mmm. Yeah. So good. There's so many traditional elements here, but they've definitely been updated for like a younger audience. Right. But I would definitely say the younger audience that comes here in Subcrab would also probably like appreciate traditional flavors. We have the Cajun crab right here. We have three different dipping sauces. So we have the ghost sauce, which we had before. We have the Cajun sauce and then this is the house sauce. They actually always split the shells so that all the flavor can go inside and it's all cooked perfectly. It's not overcooked. Ghost street sauce. Sweet. Mala. That's what I would describe it as. I got to try this garlic one. There. I got it. Yeah. Butter right here. Mmm. That butter. Look at that. Mmm. Oh. Oh. Wow. There's a piece right here. Oh. Oh, man. You guys, would you guys agree? I know that this is probably a higher end item. I think this king crab is a must get. Man. Yeah. All right. Last but not least, we got the seafood boil. Dump that out. Woo. Woo. We got to give it up because, you know, first via Louisiana Cajun Boils popped up in Houston. Right. And now we're in New York City doing Sichuan Chinese Cajun Boils. Just all over. How easy this is. Do you see that? Mmm. Mmm. We got to get on to the lobster now. My God. You got us a full lobster. No, no, no, no, no, no, no, no. Oh, my goodness. Oh, you guys, more lobster or crab? You know what? There's plus, the spot's called sub-crab. This is sub-lobster. Oh. Yo, still got some sauce on the table. Well, lobster was so well done. I can tell that that is a fatty Atlantic lobster. One thing you won't find at other spots is the Konjac noodle bundles. I've had the noodles in hot pot before, but I've never had it in a seafood boil. Guys, my gloves have been compromised. They've helped me through most of this trip. You know what I'm a big fan of that I don't always see everybody reach for, guys? Is the corn. You ever notice in seafood boils when you get it, sometimes the corn is shrively and it's soft. Yeah. It's soggy. This is not. The kernels are still very plump. Oh, these are the snow crab legs. Oh, man. My dentist told me not to do this, but for sub-crab, lobster claw is not to be fooled with, guys. Can I convince them that the lobster claw is better than the crab claw? Here we go. Yes. Lobster claw. No. Oh. Feast we had here. Three rounds. Sub-crab. Crazy. Obviously, the obviously great things were tremendous. Yeah. Between the boil, the king crab, stupendous, unbelievable. One of the best things I've ever eaten on this channel in my life. Something I didn't expect to be so amazing was the crawfish rice. Oh. That was really good. This wing right here is my sleeper pig. You have like five of them. Oh, no. We have. We have a. For me, my sleeper pigs was the rock shrimp and cauliflower. Yes. The lobster g, a.k.a. the popcorn, the spicy fried chicken pieces. Yes. Yes. Okay. Sleeper pigs. That was it. The ones that you probably wouldn't expect. Yeah. But what was your favorite of the premier top-notch items? Woo. For me. Give me a combo. Give me like one little thing with like a bigger thing. For me, I'm going. Tell me the sauce, too. With the spicy Cajun king crab leg in all the sauces, but at different points. Yeah, mostly the ghost street sauce, the Guajin sauce. Okay. Okay. The king crab with this, with this Cajun sauce. It was the best. It was a highlight of my meal today. For sure. All right. I got to go with the split in half lobster tail plus claw. Okay. Okay. And a bundle of konjac noodles in the butter sauce. Oh. No, but everything was so delicious, man. You can't go wrong with like any of the choices here. Dude. So much fun from being able to get in the back to seeing the vast array. We had three rounds here at Subcrabby Day in Chinatown, New York City. And by the way, everything was delicious here at Subcrab. But if you come to this Subcrab location on Bowery in New York's Chinatown and you name drop us and you say, hey, I'm here because of the fun roast, they will actually give everybody a free drink. That name drops us. You don't have to check in on anything. You don't have, there's no secret code. It's not like just come in to Subcrab, order some food. Just say the fun roast sent you and you will, Ryan, that is so creepy. Come to Subcrab, mention that you came for fun roast and get a free drink, thumbs up right now. Oh my goodness. Yo, just like they have piles of seafood, they got a pile of watermelon. Oh man. Oh man. And you can't get this at every seafood spot either though. Huge shout out to Subcrabby. You guys, please let us know in the comments section below what is a unseen fusion that you would recommend. But you got to spell it out guys. You can't just be like, just throw two countries together or two genres together and think of a dish. All right guys. So leave your idea in the comments down below and shout out to Subcrabby, New York. Shout out to Benson here. It was so much fun. Make sure if you have not already, you click subscribe, you turn on your notifications and you gave us a big thumbs up on this video. Guys, until next time, we out. Peace. Oh my gosh. I don't even know if I, I said, oh my gosh, I don't even know if I recommend this to be honest. This is not a dish that they serve here by the way, but hey, there's no rules. I'm going to tell you this. You ever had? Chamengo? Chamengo. Do you know the Mexican chamengo? How it's a spicy fruit? Right. I don't know. That's like the Chinese chamengo right there.