shellfish
207 dishes.
AcarajéBahian black-eyed-pea fritter fried in dendê, stuffed with vatapá, shrimpsoup & stewAfang soupEfik soup of afang leaves and waterleaf with periwinklesmainAguachileRaw shrimp drowned in lime juice, chiltepin chile and cucumbersnackAmêijoas à Bulhão Patoclams in garlic, cilantro and white wine
Ang Dtray-MeukGrilled squid brushed with lime and chilli, sold on skewers along the Kep seafront
AprapransaRoasted corn flour stirred into palm soup with crab and beefmainArroz de mariscobrothy tomato rice loaded with shellfishstreet foodBabboucheSpiced snail broth with thyme, aniseed and liquorice root, drunk from small bowlssauce & condimentBagoongFermented fish or shrimp paste, salty and sharp, eaten with mango and pinakbetsauce & condimentBalachaungCrispy fried dried-shrimp, garlic and chili relish for ricefermented & pickledBalaw-balawFermented rice and small shrimp turned pink and sour, sauteed before eatingsnackBanh BeoHue steamed rice discs topped with dried shrimp and scallion oilsnackBanh Bot LocTranslucent tapioca dumplings holding shrimp and pork belly, steamed in leafsoup & stewBanh CanhThick chewy tapioca noodles in pork or crab broth, slippery and richsoup & stewBanh Da CuaBrick-red flat rice noodles in freshwater crab broth with tomato and greensstreet foodBanh KhotSmall crisp coconut-rice cakes with a prawn on top, wrapped in mustard leafstreet foodBanh XeoSizzling turmeric crepe with shrimp and beansprouts, wrapped in greenssnackBebbuxLand snails simmered with garlic, mint and wine, picked out with a pin.sauce & condimentBelacanCompressed block of fermented shrimp, toasted before pounding into sambalmainBicol ExpressPork in coconut cream loaded with green chilies
BiloláGiant sea snails stewed or grilled, Bioko island specialtymainBlack Pepper CrabCrab wok-tossed in coarse black pepper, butter and curry leaf, dry and pungent
Black risottocuttlefish risotto dyed with its ink, coastal favoritemainBluff OystersPrized cold-water oysters from Foveaux Strait, eaten raw in season
Bobó de camarãoShrimp in silky cassava-coconut cream enriched with dendêstreet foodBocadillo de calamaresfried squid rings stuffed in a baguette, Madrid classic
Buddha Jumps Over the WallLavish Fujian pot of abalone, sea cucumber, ham and mushrooms simmered in winefermented & pickledBudu KupangMussels fermented with salt into a pungent paste eaten with ricesoup & stewBun RieuCrab-and-tomato noodle soup with silky riêu curdsmainBuzarashrimp or mussels in wine, garlic, breadcrumb sauce
Buzios guisadosSea snails stewed with onion, tomato, garlic and a bay leaf
CacahSour dipping sauces of tamarind, chilli, shrimp paste or fermented durian for ambuyat
CaesarVodka and clam-tomato juice cocktail with celery-salt rim
Callaloo soupCreamy dasheen-leaf soup, often with crab
Camarones enchiladosShrimp simmered in tomato-sofrito creole saucemainCamaronsLarge freshwater prawns curried or grilled, a river delicacy-
Escargots
Giant land snails skewered and grilled with chili at roadside braziers. Ready in 40 min prep and 1 hr 15…
-
Yokhoss
Mangrove oysters grilled or steamed over coals and eaten with chilli and lime. Ready in 30 minutes prep and 20…
-
Takoyaki
Osaka griddled batter balls with octopus, drizzled with sauce and bonito. Ready in 30 minutes prep and 30 minutes cooking.…
-
Acarajé
Bahian black-eyed-pea fritter fried in dendê, stuffed with vatapá, shrimp. Ready in 30 min prep and 25 min cooking. 12…
-
Afang soup
Efik soup of afang leaves and waterleaf with periwinkles. Ready in 40 min prep and 1 hr cooking. 6 servings.…
-
Aguachile
Raw shrimp drowned in lime juice, chiltepin chile and cucumber. 25 min to prepare. 4 servings. A main recipe from…
-
Amêijoas à Bulhão Pato
Clams in garlic, cilantro and white wine. Ready in 15 min prep and 8 min cooking. 2 as a main,…
-
Ang Dtray-Meuk
Grilled squid brushed with lime and chilli, sold on skewers along the Kep seafront. Ready in 20 minutes prep and…