Dried shrimp skewers are made from peeled, skewered, and sun-dried red-tailed shrimp. This is one of the long-standing specialties of the Ca Mau Peninsula region.

The ingredients for making shrimp skewers must be fresh, live shrimp, around 30 shrimp per kilogram or less. Wash the shrimp thoroughly, peel them, and leave the tails intact.

Mr. Nguyen Quoc Viet and Ms. Truong Ngoc Giau are a well-known family in Tan Thanh hamlet, Tan Tien commune, Dam Doi district, specializing in grilled shrimp. Their grilled shrimp, along with many other shrimp-based products, are sold throughout the country.

Ms. Truong Ngoc Giau's family processes shrimp using traditional handcrafted methods.

According to Ms. Giau, delicious skewered shrimp are usually just peeled, skewered, and dried without seasoning to preserve the shrimp's characteristic flavor. However, due to the taste and preferences of some people, the shrimp may be seasoned with spices such as pepper, MSG, garlic, and chili before being skewered.

Mr. Nguyen Quoc Viet with his traditional shrimp skewers made from small, clustered shrimp.

Grilled shrimp skewers are a specialty of Ca Mau province. Locals usually reserve this dish as a gift or to treat honored guests during the three days of Tet (Lunar New Year). The best way to enjoy grilled shrimp skewers is over hot charcoal, especially when grilled with rice wine, which makes them incredibly fragrant and delicious.

Performed by Huynh Lam

Source: https://baocamau.vn/tet-ve-ca-mau-an-tep-xa-bui-a2434.html