Food that used to be cheap for the poor, is now a popular specialty in the city, 270,000 VND/kg

Rong shrimp (also known as riu shrimp, copper shrimp, rice shrimp, white shrimp…) belongs to the genus of small shrimp about 30-50mm, ten-legged crustaceans, light green or white, transparent. They live in freshwater environments such as ponds, ditches, rice fields… They are widespread, live about 200-210 days and the female reproduces 3 times in her life.

Mr. Ha Bach (32 years, Vinh Long) said: “Sea algae are very small, the largest is smaller than the head of a chopstick to eat rice. The reason people call it seaweed shrimp is because it has the characteristic of living in moss branches in the field. The West calls it prawns – live in fields, mosquito prawns – because they are too small. In my hometown, people still call them Rong for closeness”.

Seaweed shrimp are very small, the largest is also smaller than the head of a chopstick to eat rice.

To catch microscopic seaweed shrimp, Westerners often use undercover, bagging, pulling nets or shoveling. “My grandparents used to tell me that there used to be a lot of seaweed prawns, especially during the rainy season or before the New Year. At that time, the villagers invited each other to put a roof on the fields for a while, then they picked up whole bunches of seaweed, even though they didn’t eat all of them, they had to make fish sauce to preserve it. it was for a long time,” said Ha Bach.

In the past, seaweed was a rural dish for families with not-so-rich economies. But now it has become a famous river specialty. Because it is considered a natural living being, the flesh is sweet and clean…. In addition, it is also a protein-rich food, with many nutrients such as calcium, phosphorus…

“As a specialty, seaweed prawns are quite expensive, ranging from 250,000 to 270,000 VND/kg, depending on the quality. If anyone doesn’t know how to choose Western standard seaweed prawns, it’s best to buy them in reputable stores, not very cheap, fresh,…

About how to preserve, because it is a fresh product, when you buy it, you must always process it to keep the shrimp sweet or store it in the freezer. It’s best not to keep it for too long because it won’t be fresh anymore,” said Ha Bach.

As a matter of fact, seaweed prawns are quite expensive, ranging from 250,000 to 270,000 VND/kg, depending on the quality.

From seaweed prawns, people in the West can combine many different ingredients, creating delicious and simple dishes. Even some well-known restaurants in the South have included seaweed prawns in their menus to attract tourists.

“I have never seen a species that can be processed into countless delicious dishes like seaweed prawns. For example in stir-fried dishes there are star fruit fried shrimp, kapok fried shrimp, fried shrimp with rice,…; the ram dish had prawns with salted ram, fried prawns with onion fat,…; boiled dishes: boiled seaweed prawns, boiled seaweed prawns,…; salad dishes: seaweed prawns mixed with papaya salad, seaweed prawns mixed with banana corn salad,…; fried food: fried seaweed prawn powder,…

In addition, if you want to store it for a long time, it can be processed into seaweed shrimp paste to be eaten gradually. The taste will be slightly sour, salty and sweet, the fish sauce is comparable, and it’s delicious to use boiled pork or rolls with vegetables,” said Ha Bach.

at Blogtuan.info – Source: Eva.vn – Read the original article here