Steamed Shrimp

In the Quang Ninh sea many varieties of shrimp can be found, from the smallest morsel to the largest prawn, or even lobster. The most precious are these lobsters.
 
 
Their shells are often used as decorative objects in hotels, restaurants or in fishermen’s houses in the sea region of Halong. As of prawns, the shells are softer and are often chosen as specialties at banquets.
 
There are two ways to cook prawns in the region; either steamed or battered and then fried. Steamed prawns are preferred by locals for retaining the flavour of sea. They are often eaten with flattened onions, lemon with a mixture of salt and pepper, or dipped into a Ðại Yên or Cái Rồng fish sauce mixed with red chilly.
 
When eating steamed prawns, the Vietnamese eat the layer of liver first then pancreas located under the head.
 

The viscous yellow liquid, that looks horrible to westerners, is believed to cloy one’s appetite. After removing the shell, the pure white flesh of Quang Ninh’s prawns appears.

Other Gastronomy in Halong

Roasted Sai Sung
Shell - fish browned with Chilli sauce
Sour pork hash and Shipworm soup of Quang Yen
Grilled Calamari with Steamed Rolled Pancakes
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Halong Information