Visiting the Quang Yen area at the Bach Dang River estuary, visitors have the chance to savor many rustic dishes. Among them, Quang Ninh 7-course horseshoe crab impresses most of all with its culinary creativity.
Quang Ninh 7-Course Horseshoe Crab – Specialty of the Bach Dang River Estuary
The unique seafood known as horseshoe crab
When it comes to seafood, the horseshoe crab is perhaps among the most unique, not only for its flavor but also for its peculiar shape. A horseshoe crab looks like an iron helmet, with a hard, thick, grayish shell, a flat round body, eight small clawed legs beneath its abdomen, and a triangular pointed front. A female horseshoe crab weighs just over one kilogram, while the male weighs only about half as much.
Horseshoe crabs clinging in pairs. Photo: Cong an nhan dan.
Horseshoe crabs inhabit coastal areas, living along sandy stretches in high-tide zones. Marine horseshoe crabs live in pairs, nesting and staying together for the rest of their lives.
From the 10th to the 2nd lunar month, horseshoe crabs usually pair up to mate, after which the female carries a belly full of eggs waiting to lay. Because they travel in pairs, finding horseshoe crabs means catching both at the same time. The male clings tightly to the female's back without letting go, giving rise to the Vietnamese saying “clinging like a pair of horseshoe crabs”.
Horseshoe crabs are abundant in the waters of Quang Yen.
According to local experience, horseshoe crabs must be eaten in pairs; if one dies, the other usually dies too, and if one dies while the other survives, it can turn toxic. Horseshoe crab nets must be woven from nylon monofilament, with a mesh size of about 8cm and a net height of 1.5m.
Horseshoe crab is prepared into many delicious dishes.
Horseshoe crabs are arthropods with “cooling” properties, so during preparation, the blood must be carefully drained in a jet to retain the meat's sweetness. The intestines must be meticulously removed. Horseshoe crab can be prepared into many delicious and nutritious dishes: horseshoe crab salad, sweet and sour stir-fried horseshoe crab, horseshoe crab patties or boiled horseshoe crab, and grilled horseshoe crab eggs—both rich and aromatic. Grilled horseshoe crab eggs are served with sour pomelo, finely shredded pickled radish, spicy mint, Vietnamese coriander, roasted peanuts, fried shallots, and lime-garlic-chili fish sauce…
Horseshoe crab egg salad.
The meat along the dorsal ridge and near the tail is very sweet and pleasantly chewy. Horseshoe crab eggs are rich, fragrant, and high in protein. If not eaten immediately, horseshoe crab can be sun-dried for a few days and hung above the kitchen hearth; when needed, grilling it still yields great aroma and flavor. Alternatively, cutting it into large pieces to cook sour soup is also wonderful.
Quang Ninh 7-course horseshoe crab
In the past, the demand for horseshoe crab in Quang Yen was modest, serving merely as everyday food. Later, it began to be prepared elaborately and creatively, gradually making its way into local restaurants and tourist spots. As a result, Quang Ninh 7-course horseshoe crab gradually became an established brand.
7-course horseshoe crab. Photo: Bao Quang Ninh.
Horseshoe crab has a strong fishy odor, so everything from cleaning to marinating and cooking requires meticulous effort. This demanding craft calls for great dedication from the chef. Horseshoe crab dishes must be eaten fresh off the stove; they should be served steaming hot, as letting them cool dulls their distinctive flavor.
Photo: kenh14.
People in the Quang Yen region have creatively turned horseshoe crab into a specialty with 7–8 dishes such as: horseshoe crab blood pudding, horseshoe crab soup, stir-fried horseshoe crab with bamboo shoots, sweet and sour stir-fried horseshoe crab legs, deep-fried horseshoe crab thighs, horseshoe crab patties, pressed horseshoe crab eggs, and horseshoe crab glass noodles. Each dish boasts its own distinctive flavor, with horseshoe crab blood pudding being especially notable.
Horseshoe crab glass noodles. Photo: Bao Quang Ninh.
For sweet and sour stir-fried horseshoe crab legs, the legs are chopped into bite-sized pieces and soaked in hot water. They are then marinated with chili, lemongrass, and galangal for 10 minutes. Next, they are stir-fried with garlic and simmered over low heat in a thick sauce balancing sour, spicy, salty, and sweet notes from fish sauce, tamarind juice, chili…
Horseshoe crab meat salad is also very popular among diners. Horseshoe crab meat is carefully extracted, steamed, shredded, and mixed with thinly sliced cucumber, carrot, lotus root, along with peanuts, chili, herbs… The ingredients are tossed with a sweet and sour chili fish sauce, and after 10-15 minutes, it is ready to enjoy.
Sweet and sour stir-fried horseshoe crab legs. Photo: yan.vn.
Quang Ninh 7-course horseshoe crab has become a well-known culinary brand for travelers visiting this area. The delicious, novel, and unique taste of horseshoe crab makes its flavorful dishes simply irresistible. Follow the iVIVU blog to read more useful articles!
