Update the latest seafood prices today in Ho Chi Minh City. Blood cockles cost 500,000 VND/kg, two clams cost 350,000 VND/kg.
Seafood prices in Ho Chi Minh City today, May 24:
Update seafood prices During the COVID-19 pandemic:
Price of Clams – Scallops – Snails:
+ 2 clams: 350,000 VND/kg
+ Snails: 490,000 VND/kg
+ King nail snail: 480,000 VND/kg
+ Cochlea: 260,000 VND/kg
+ Blood cockles: 500,000 VND/kg
+ Big clams: 240,000 VND/kg
>> Read more: Seafood price in Hanoi: Snails cost 550,000 VND/kg
Fish selling price:
+ Seabass: 220,000 VND/kg
+ Bird fish: 190,000 VND/kg
+ Grouper: 260,000 VND/kg
Other seafood prices:
+ Sea silver shrimp: 400,000 VND/kg
+ One-day squid: 430,000 VND/kg
+ Fresh crabs: 730,000 VND/kg
3 ways to make delicious dishes from crabs that cannot be ignored
1. Boiled Crab
– Prepare ingredients: 5 crabs, 4 lemongrass plants, 1 lemon and 1 beer can.
– Implementation Guide:
Step 1: The first step is to prepare the crabs. Because the fresh crabs are still very strong, if not done carefully, they will hit the sharp spikes in the claws that will hurt you.
Keeping the crab rope tied, flip the crab belly, use a sharp knife to stab it straight into the hollow until the crab is completely dead, then cut the rope and wash it.
It is recommended to use a new toothbrush to scrub thoroughly the stains on the shells, claws and legs. Ensure the hygiene of the dish as well as its taste.
Step 2: Cut the lemon into pieces, smash the lemongrass and rub it on the crab body for about 1 minute to remove all the fishy smell and then wash it with water.
Step 3: Put the pot on the stove, put the battered beer and lemongrass into the pot. Drop the washed crabs into the boiling water for about 5 minutes, perfect.
To be sure, you should observe when the crabs turn red, turn off the stove.
Take out the crabs on a plate, dip them with chili powder mixed with lemon or green chili salt to make the flavor more perfect.
2. Sweet and sour fried crab with tamarind
+ 800g crabs
+ 100g peeled ripe tamarind
+ 4 tablespoons sugar
+ 2 tablespoons chili sauce
+ 1 tablespoon glutinous rice flour
+ 4 dried onions, 2 garlic bulbs
+ Seasoning is delicious
Clean the crabs, remove the bibs, scrub the shells with a brush. Peel off the shells and remove the gills of the crabs. If using large crabs, you can use scissors to cut the crabs in half!
Dry onion, peeled, sliced. Heat oil in a pan, fry the onions until golden. When the onions are golden, remove this part of the onion and keep it separate. Fry the crabs on high heat.
When the crab shells turn red, you take them out to a plate. When cooked, mix with hot water to crush all the tamarind meat, then filter out the seeds.
Peeled garlic, crushed. Heat a little oil, saute garlic until golden.
Pour the filtered tamarind juice into the pan, bring to a boil.
Put the sugar, chili sauce in the pan, seasoning to taste. Mix the glutinous rice flour with a little water, just pour into the pan of tamarind juice and stir until the mixture becomes a paste. Put the crabs in the pan, cook for another 5 minutes. During the cooking process, remember to flip the crabs so that the sauce is evenly absorbed.
Cooked crabs take out on a plate, sprinkle the fried onions on top, add some laksa leaves and enjoy.
3. How to steam delicious crabs with beer and lemongrass
+ 1 kg of fresh and delicious crabs
+ 4 lemongrass bulbs
+ Salt, pepper, lemon, chili
Select live, blue, larger crabs and click on the solid body. Do not choose crabs that are too big or too small, soft and succulent bibs are not delicious. If you like to eat crabs with lots of bricks, you should choose a female, and if you like to eat a lot of crabs, choose a male.
– Use a chopstick to poke the crab’s mouth lightly to make the crab die quickly, then remove the tie and wash the crab’s shell, body, and claws thoroughly, to drain.
– Prepare a steamer with water, replace the water in the pot with 1 can of beer. After that, put the washed lemongrass tubers, cut into pieces, smash them to line the bottom of the steaming tray.
– Cover the steamer on the stove, boil the beer until fragrant, then put the pre-prepared crabs in, cover the lid and continue to heat on high heat until the lemongrass vapors, the beer rises to absorb the aroma into the crab meat.
In addition, depending on the taste of each person, you can prepare more lemon, chili and a little mustard to add more flavor.