Grilled shrimp of Ca Mau Cape is an indispensable dish to entertain guests every time they visit the house, especially during Tet.
Previously, there were many natural shrimps, and the exploitation and catching of people in Ca Mau achieved very high yields, mainly freshwater shrimps, silver shrimps and red-tail shrimps (also known as red-tail shrimps). The shrimps were harvested in large quantities but few people bought them, most of them were just for eating or making dried shrimps but the price was not high.
Therefore, after harvesting shrimp, in addition to processing dishes from raw shrimp, making dried shrimp, shrimp rolls, shrimp crackers, shrimp paste... Ca Mau people think of a way to make grilled shrimp to eat gradually.
Raw materials for making grilled shrimp must be fresh shrimp.
To make grilled shrimp, choose fresh, large shrimp and wash them. Peel the shrimp, keeping only the tail so that when dried, the tail will spread out beautifully.
After peeling, marinate the shrimp with spices and use coconut or thinly shaved bamboo to skewer them into skewers, each skewer has 10-20 pieces. Then, use a knife to gently press the shrimp to flatten the body, and dry quickly. The shrimp are just peeled, skewered, and dried without needing to be seasoned. However, due to the taste and preferences of some people, before skewering, they can be seasoned with soy sauce, MSG, garlic, chili, etc. or dipped in ash water before drying.
Peel the shrimp, marinate with spices, then skewer and dry.
When drying, the shrimp strings are hung on trees or placed on racks to catch a lot of sunlight and dry quickly. After drying for about a day, the shrimp are packaged and stored in the refrigerator for later use. To get 1 kg of grilled shrimp, you need 4 - 6 kg of fresh shrimp, depending on the level of drying.
To meet consumer demand, Ca Mau currently has many facilities producing dried split shrimp.
Because the processing is labor-intensive, grilled shrimp is quite expensive, from 1 - 1.4 million VND/kg (depending on the size and dryness of the shrimp). With its special delicious flavor, if you do not try grilled shrimp when you have the opportunity to visit Ca Mau, it will be a "miss".
Split shrimp and grilled shrimp are sold for 1 - 1.4 million VND/kg.
Mr. Nguyen Van Mien, who has been making grilled shrimp for many years in Dam Doi District (Ca Mau), said that just by looking at the color, you can tell if the shrimp is good or not. Grilled shrimp naturally does not use colorants, but after drying, it will have the red-orange color of shrimp roe, a natural aroma, and not a strong fishy smell. Shrimp dried in the hot sun will dry quickly and not be mushy, the moderate dryness of the shrimp will retain its sweetness.
In addition to whiteleg shrimp and freshwater shrimp, Ca Mau people also use tiger shrimp to make grilled shrimp.
Regarding how to cook grilled shrimp, you can grill it on a charcoal stove or grill it with alcohol, with 45 degree alcohol. Because grilled shrimp cooks very quickly and burns easily, when grilling, you need to constantly stir the shrimp to keep the sweet flavor, delicious meat and characteristic aroma.
Source link
Comment (0)