Ca Mau crab with pepper sauce, stuffed prawn with hundred flowers Vietnamese and Chinese style

Chefs Le Nguyen Hoan Long and Tran Tho Sinh perform Ca Mau crab with pepper sauce and stuffed tiger prawns with flowers.

Ca Mau crab with pepper sauce - Photo: HOANG LE

The activity is part of the Vietnam - China Culinary and Catering Service Exchange Conference 2025 taking place on August 8 at the SECC Exhibition and Convention Center, Ho Chi Minh City.

Chef Le Nguyen Hoan Long is currently the president of the Global Chefs Association and head chef of Tan Son Nhat airport.

Chef Tran Tho Sinh comes from Guangdong, China. He started working in the culinary industry in 1989, worked as a head chef in Wuhan, Nanjing (China), and worked in Vietnam for 8 years.

Ca Mau crab with pepper sauce, rich Vietnamese flavor

Chef Hoan Long uses Ca Mau crab and Kien Giang pepper to create Ca Mau crab with pepper sauce. According to him, pepper is very fragrant. Adding a little bit when cooking crab enhances the flavor.

Ingredient:

Buy Ca Mau crab, remove meat, Kien Giang pepper sauce: 1 spoon; mini bread: 1 loaf, mashed avocado.

Making:

Crab meat mixed with garlic, bread, potatoes, then dipped in flour, egg, breadcrumbs, and deep fried.

How to make pepper sauce: chop celery stalks, mince and stir-fry with shallots, then add stock and boil for about 3 hours to get the juice. The stock includes tomatoes, onions, celery leaves, cinnamon, and star anise.

Present:

Crispy fried crab, press into a ball, put sauce on top then add some crushed butter.

Bread presentation: place bread on the bottom, then pate and then crab meat.

Chef Le Nguyen Hoan Long is demonstrating cooking Ca Mau crab with pepper sauce - Photo: HOANG LE

Chinese chef with stuffed prawn dish

Stuffed prawns with a hundred flowers is a traditional Cantonese dish. The main ingredients are prawns combined with hand-pounded prawn filling (called a hundred flowers), prepared using the traditional "stuffing" technique.

This dish retains the natural sweetness of shrimp meat, combined with the soft chewiness of shrimp filling.

Chef Tran Tho Sinh makes stuffed prawns with flowers - Video: HOANG LE

How to do:

Choose fresh, firm prawns.

Shrimp filling (hundred flowers): Hand-pounded fresh shrimp, add a little pork fat to increase fattiness, soft but chewy.

Stuffing technique: Cut open the shrimp's back and stuff the shrimp into a butterfly shape.

Steam shrimp for 3 minutes or fry until golden brown to retain all the sweetness of the shrimp.

Traditional Cantonese style: Steamed, drizzled with rich soy sauce.

Vietnamese version: Combine lemongrass, lime, and dip in fish sauce.

Chef Tran Tho Sinh is demonstrating cooking stuffed prawn dish - Photo: HOANG LE

Stuffed prawn dish with hundreds of flowers - Photo: HOANG LE

Ca Mau crab with pepper sauce - Photo: HOANG LE

Culinary performances - flavor fusion with the participation of 3 Vietnamese chefs and 1 Chinese chef.

They performed cooking dishes such as stuffed tiger prawns with hundred flowers, green lobster with yellow garlic sauce, sliced ​​lotus root stir-fried with fermented tofu (Chinese dish), Ca Mau crab with long pepper sauce, and La Vong fish cakes.

HOANG LE

Source: https://tuoitre.vn/cua-ca-mau-sot-tieu-lop-tom-su-nhoi-bach-hoa-kieu-viet-va-kieu-hoa-20250808161028702.htm