Go to Ca Mau to see how to make grilled shrimp for over 1 million VND/kg

Ca Mau is known as a land of "a lot of shrimp and fish". In the past, due to difficult conditions for trading and exchanging with other localities, local residents created grilled shrimp dishes to treat relatives and friends during holidays and Tet.

A shrimp and fish processing facility in Ca Mau.

Grilled shrimp are usually fresh wild tiger prawns or whiteleg shrimp. After being cleaned and peeled, the shrimp's tail shell is kept for eye-catching.

After peeling, the shrimp will be marinated with spices and skewered with small coconut leaves, each skewer will contain 10-20 shrimp.

The shrimp are skewered across the head and mid-body, then a knife or pestle is used to lightly pound the shrimp to flatten them out so they dry faster. The shrimp are then hung on trees or on racks to dry so that the shrimp can get sunlight in all directions and dry quickly.

The shrimp is dried in the sun for about a day and packaged for storage in the refrigerator for later use. On average, three kilos of fresh shrimp will yield one kilo of dried shrimp.

Nowadays, in addition to some households that traditionally make it to eat during Tet, there are many establishments that produce grilled shrimp to sell to the market.

In factory-scale production, shrimp will be dried in greenhouses to ensure there are no flies or dirt.

Naturally grilled shrimp do not use colorants, but after drying, it will have the orange-red color of shrimp roe.

To make one kilo of sliced ​​shrimp or grilled shrimp, you must process 4-6 kilos of fresh shrimp (depending on the dryness of the shrimp).

Because the processing is labor-intensive, grilled shrimp is quite expensive, from 1-1.4 million VND/kg (depending on the size of the shrimp or the dryness of the shrimp.

With its special delicious flavor, it would be a big mistake not to try grilled shrimp when you have the opportunity to visit Ca Mau.

Mr. Nguyen Van Mien, who has been making grilled shrimp and split shrimp for many years in Dam Doi district, Ca Mau province, shared that just by looking at the color of the shrimp, you can tell if the shrimp is delicious or not.

"Shrimp skewers and split shrimp are selling very well because many customers now pay attention to their health, so they choose less processed and less seasoned foods. They often eat unseasoned foods because they are sweeter," said Mr. Mien.

To make one kilo of sliced ​​shrimp or grilled shrimp, you must process 4-6 kilos of fresh shrimp (depending on the dryness of the shrimp).

Naturally grilled shrimp do not use colorants, but after drying, they will have the orange-red color of shrimp roe. The shrimp has a natural aroma without being fishy. Shrimp dried in the sun will dry quickly and not become soft, the moderate dryness of the shrimp will retain its sweetness.

Especially during the holidays of April 30 - May 1, people and tourists can grill shrimp on charcoal stoves or alcohol stoves with moderate heat to preserve the sweet flavor, delicious tough meat and characteristic aroma of Ca Mau shrimp.

Source: https://www.baogiaothong.vn/ve-ca-mau-xem-lam-tom-lui-gia-hon-1-trieu-dong-kg-192240430145535428.htm