Go to Ca Mau to see how to make grilled shrimp for more than 1 million VND/kg

Ca Mau is known as a land of "a lot of shrimp and fish". In the past, due to difficult trading and exchange conditions with other localities, local residents created grilled shrimp dishes to treat relatives and friends during holidays and Tet.

A shrimp and fish processing facility in Ca Mau.

Grilled shrimp are usually fresh whiteleg shrimp or wild tiger prawns. After being cleaned and peeled, the shrimp's tail shell is kept on for eye-catching.

After peeling, the shrimp will be marinated with spices and skewered with small coconut leaves, each skewer will contain 10-20 shrimp.

The shrimp are skewered across the head and mid-body, then lightly pounded with a knife or pestle to flatten them out for faster drying. The shrimp are then hung on trees or on racks to dry in the afternoon sun.

The shrimp is dried in the sun for about a day and packaged for storage in the refrigerator for later use. On average, three kilos of fresh shrimp will produce one kilo of dried shrimp.

Nowadays, in addition to some households that traditionally make it to eat during Tet, there are many establishments that produce grilled shrimp to sell to the market.

In factory-scale production, shrimp will be dried in greenhouses to ensure there are no flies or dirt.

Naturally grilled shrimp do not use colorants, but after drying, it will have the orange-red color of shrimp roe.

To make one kilo of split shrimp or grilled shrimp, you have to process 4-6 kilos of fresh shrimp (depending on the dryness of the shrimp).

Because the processing is labor-intensive, grilled shrimp is quite expensive, from 1-1.4 million VND/kg (depending on the size of the shrimp or the dryness of the shrimp).

With its special delicious flavor, it would be a big mistake not to try grilled shrimp when you have the opportunity to visit Ca Mau.

Mr. Nguyen Van Mien, who has been making grilled shrimp and split shrimp for many years in Dam Doi district, Ca Mau province, shared that just by looking at the color of the shrimp, you can tell if the shrimp is delicious or not.

"Shrimp skewers and split shrimp sell very well because many customers now pay attention to their health, so they choose less processed and less seasoned foods. They often eat unseasoned foods because they are sweeter," said Mr. Mien.

To make one kilo of split shrimp or grilled shrimp, you have to process 4-6 kilos of fresh shrimp (depending on the dryness of the shrimp).

Naturally grilled shrimp do not use colorants, but after drying, it will have the orange-red color of shrimp roe. The shrimp has a natural aroma without being fishy. Shrimp dried in the sun will dry quickly and not become soft, the moderate dryness of the shrimp will retain its sweetness.

Especially during the holidays of April 30 - May 1, people and tourists can grill shrimp on charcoal stove or alcohol stove with moderate heat to preserve the sweet flavor, delicious tough meat and the characteristic aroma of Ca Mau shrimp.

Source: https://www.baogiaothong.vn/ve-ca-mau-xem-lam-tom-lui-gia-hon-1-trieu-dong-kg-192240430145535428.htm