Hoang Hau shellfish

Hoang Hau shellfish is one of the most popular fresh seafood at Qua Ngon Restaurant.

Raw materials:

– 1 Hoang Hau shellfish
– Spring onion: 100 grams
– Oil: 50 grams
– Spices: salt, sugar, pepper, monosodium glutamate.

Hoang Hau shellfish

Cooking:

Step 1: Boil shellfish then cut it into slices or threads. Keep its shell and grill it over burning coal so that it is hot and aromatic.

Step 2: Souse shellfish with spring onion oil. Wait until it is boiling and aromatic, take the shellfish out and dust a little roasted peanut on it. Eat it with sour and sweet fish sauce.

Note: When cooking Hoang Hau shellfish, you should remove the blackish brown liver of it because it is very bitter. If you do not remove it completely, your shellfish will be bitter and not delicious.

Making spring onion oil:

Keep the root of spring onion and slice it. Add a little salt, monosodium glutamate and mix them evenly. Boil oil till it is hot (but do not make it burnt) then pour it into spring onion. This method will help keep the green and aroma of spring onion. If you put spring onion into the pan of oil, it will be burnt and turn into brownish yellow.

Qua Ngon Restaurant

Address: 306 – 308 Le Van Sy Street, Ward 1, Tan Binh District, Ho Chi Minh City

Specializing in serving Seafood – Special dishes – Folk dishes

“The First highland pig roasted in jar and chopped on flat winnowing basket”

Telephone: (08) 3 9918 964 (5 lines)

Consultancy & Reservation: 0906.79.79.32

Email: lienhe@nhahangquangon.com

Website: http://www.nhahangquangon.com

Facebook: http://www.facebook.com/QuaNgon