Crunch Time: Tackling Vietnam Soft-Shell Prawns

Vietnam soft shell shrimp (prawns).

Not to my liking but it keeps popping up, in Vung Tau, Nha Trang – across this fascinating country.

Steamed, grilled, sweet, fried. Not one to shy away from a challenge, by the end of this journey I will have acquired an appreciation, or, having given it my best shot, I shall withdraw with honour.

This night’s street-stall version is a big prawn, deep fried in peanut oil with a very tasty batter, and the prawn meat is firm and delicious.

A pity there’s a barrier of “crunchy” shell between the two.

Crunch, crunch, crunch …

Soft-shell prawns/shrimp are a culinary favourite in South-East Asia (and now world-wide) but that “crunchy” shell can be a challenge to even an adventurous diner.

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