The Delicacy from Quang Ninh with Vibrant Red Legs that Has Foodies in a Frenzy

"Have you ever heard of the phrase 'scaredy-cat'? Well, meet its culinary counterpart - the 'red-hot crayfish', a delicacy unique to Quang Ninh province. With its vibrant red claws, this little crustacean is creating quite a stir in the culinary world, as eager foodies seek to sample its distinctive flavor."

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The Dong Trieu riverbank in Quang Ninh province is home to a small, brick-red creature with a somewhat expensive price tag – the crayfish. Join us as we delve into the world of this unique delicacy in the following article!

1What is a Crayfish?

Crayfish, also known as red swamp crayfish, are small crustaceans with a brown and reddish color. They are known for their large claws and hairy legs. Crayfish are sun-lovers and are often seen emerging during the hottest parts of the day, especially in the summer, in search of food.

Crayfish have a salty and slightly fishy taste with cooling properties, but they can also be slightly toxic, so caution is advised during preparation. According to traditional Chinese medicine, crayfish meat improves blood circulation, reduces heat-related ailments, and is less likely to cause allergies, especially for pregnant women and nursing mothers.

Crayfish

Crayfish are adaptable and can thrive in various environments, but they are mostly found in brackish water, rice paddies, ditches, and coastal areas. However, they are extremely agile and difficult to catch. The slightest movement can send them scurrying back into their burrows.

Crayfish with large claws and hairy legs

2Price of Crayfish

The most sought-after variety of crayfish is the “crayfish with honey” or “cáy mật” in Vietnamese, known for its large claws, small legs, and abundant roe and meat. The price of crayfish has increased significantly in recent years. It currently sells for around 80,000 – 160,000 VND per kilogram (approximately $3.4 – $6.9). Each kilogram of the smaller variety yields around 30 – 40 crayfish, while the larger ones yield about 20 – 25.

Crayfish priced at 80,000 – 160,000 VND per kilogram

3Delicious Dishes with Crayfish

Crayfish meat is packed with nutrients like calcium, phosphorus, iron, and protein. It has a sweet and savory taste without the unpleasant smell often associated with seafood. Crayfish are commonly prepared in soups, stir-fried with salt, and made into a delicious hot pot.

Mồng Tơi Soup with Crayfish

Start by cleaning and preparing the vegetables, and then season the crayfish with salt, removing the gills and shells. Next, blend the crayfish meat and pass it through a sieve three times to create a smooth paste. Combine the crayfish paste with mồng tơi (corchorus olitorius) in a pot, add a little ngải cứu (artemisia argyi), and place it on the stove. Gently stir the mixture, scooping from the bottom to bring the crayfish meat to the surface, and then set it aside in a bowl.

Add rau đay (jute mallow), rau dền (amaranth), and sliced squash to the pot, seasoning to taste. Once cooked, ladle the soup into bowls and enjoy! This refreshing soup is perfect for hot weather.

Mồng Tơi Soup with Crayfish

Bún Riêu Soup with Crayfish

Clean and prepare the vegetables, finely chopping the shallots and onions and slicing the tomatoes. Blend the crayfish meat and pass it through a sieve with water. Sauté the shallots in a pot, then crush the mẻ (fermented rice) and add it to the pot with the crayfish paste. Bring it to a boil, stirring continuously from the bottom until it forms a solid mass.

Blend the tomatoes and add the puree to the pot, seasoning to taste. Serve the soup over rice vermicelli noodles for a delicious and unique dish. The combination of tangy tomatoes and the rich, non-fishy flavor of crayfish creates an irresistible meal.

Bún Riêu Soup with Crayfish

Stir-Fried Crayfish with Salt

Start by cleaning and seasoning the crayfish with salt, removing the gills and shells, and letting them air dry. Finely chop the garlic and shallots, and crush some salt crystals in a mortar and pestle with a few drops of lime juice to make a dipping sauce.

Heat a wok over medium heat and fry the crayfish, being careful not to overcook or burn them. Once they are golden, remove them from the wok. Add a little oil to the wok and sauté the garlic and shallots until fragrant. Return the crayfish to the wok and stir-fry, ensuring even coating.

Combine fish sauce and pepper in a 2:1 ratio and add it to the wok, continuing to stir-fry until the crayfish are well-coated in the sauce. Finally, serve them on a plate with the dipping sauce. This dish is a flavorful and spicy delight that will tantalize your taste buds!

Stir-Fried Crayfish with Salt

There you have it! These are just a few of the delicious ways to prepare crayfish, a unique delicacy from Quang Ninh province. We hope you’ll be inspired to create your own mouthwatering dishes with this versatile ingredient.

Frequently asked questions

The delicacy is called ‘Red Legs’ (or ‘Chân Đỏ’ in Vietnamese).

The main ingredients of Red Legs are small crabs with vibrant red legs, caught in the clean and clear water of Quang Ninh province, Vietnam.

The crabs are cleaned and then stir-fried with garlic, shallots, and a special blend of spices. It is typically served with rice and fresh herbs on the side.

The vibrant red color of the crabs’ legs is due to their diet of small shrimp and algae found in the clear waters of Quang Ninh.

Red Legs is a local specialty of Quang Ninh province, Vietnam. It is typically served in local restaurants and street food stalls in the region.

Yes, as long as the crabs are properly cleaned and cooked, they are safe to eat. Wild-caught crabs are often considered a delicacy and are known for their fresh and flavorful taste.