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 …
I wish I could read Vietnamese.
A prawn brunch: I order soft-shell prawns/shrimp fried in a caramelised garlic syrup.
Apologies to Chef but I can’t stand eating soft-shell anything.
Oh well, my fault, so I attack the prawns with alacrity and dexterity, and do my best to de-shell the sticky little critters – much to the amusement of the restaurant staff.
The meal is sweet and delicious; the hot, crunchy, “candied” tiny prawn legs have obvious appeal.
Travel is an adventure – and I only shelled out (yes, awful pun!) 186k dong/AUD$12