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Dive into the world of mouth-watering seafood dishes and culinary masterpieces. "Page 20 - Where stories begin..."
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Chewy rice paper rolling vermicelli, halved boiled shrimp, boiled pork, and herbs, dipped in a nutty hoisin peanut sauce.
Tiger prawns steamed and drizzled with a piping hot soy sauce mixture boiled with leek stalks and julienned ginger.
A broth from fall-off-the-bone pork ribs used to cook sticky rice and lotus seed porridge, loaded with minced shrimp for recovery.
A national summer soup: lightly sautéed sponge gourd poured over a fragrant broth made from smashed dried shrimp.
Ca Mau crabs molt during the full moon?
Firm mantis shrimp meat coated in a pure white, crispy, salty snow crust. Sipping cold beer with this makes you forget all sorrows.
Peeled mantis shrimp flash-fried in a fragrant French butter pan, sprinkled with parsley for a standard European dish.
An ultimate seafood hotpot drawing its sourness from smashed fresh pineapples, boiling whole mantis shrimp.
How to boil mantis shrimp without shrinking the meat, preserving the golden roe along the back, dipped in pungent wasabi.
A port city specialty with shredded mantis shrimp, glass noodles, and wood ear mushrooms wrapped in rice paper and fried golden.
A sweet and sour broth from tomatoes sautéed in scallion fat, fried tofu, mackerel fish cakes, and peeled boiled mantis shrimp.
No elaborate marinades needed. Fresh mantis shrimp grilled bare over charcoal emit the truest aroma of the ocean.