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Snap long beans, stir-fry on high heat, pour in smashed crab boiling water, and simmer until the crunchy, juicy beans soak up the seafood flavor.
An immortal combination in country cuisine. A bright red, sweet bowl of soup made from crushed dried shrimp that is rustic yet incredibly appetizing.
A macrobiotic recipe combining fresh ginseng root boiled with oats and crab roe shell, providing a strong cellular regeneration nutrition system.
Instead of using crushed field crabs, this Bun Rieu hotpot is cooked with clear giant prawn roe without residue, served with shaved banana flowers.
Wait for the molting crab season, scoop them up, coat in panko, and toss in a tomato-pineapple-onion sauce. Chew the crispy claws whole without wasting a bite.
Tonkin jasmine flowers, known for their sedative properties, are flash-fried with peeled shrimp marinated in fish sauce and pepper. Banishes the fatigue of a hot summer noon.
Smashed mantis shrimp simmered in soy sauce mixed with rock sugar and ginger strips. Dip a piece of crunchy scallion-sauce scorched rice to satisfy your cravings.
A unique twist: crab meat mashed with black pepper, wrapped in betel leaves, and deep-fried, delivering an upgraded, expensive seafood version of beef wrapped in betel leaves.
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