Cambodians call these crayfish. Fried and sold on the beach with a salt/pepper/chilli seasoning or, as I prefer, with just a squeeze of fresh lime juice. They are small and without claws, and I’d describe them as sea mantis, rather than crayfish. The taste is sweet and similar to freshwater crayfish of the Murray River/Kiewa River. The locals eat the shell and all but I, not being a fan of even soft shell crab, just scoop out the flesh. Only US$1.50 for half a dozen.