Baku Kitchen! An independent reference of traditional food

shellfish

207 dishes.

soup & stewSoup tektekBroth of tiny wedge clams with garlic, thyme and a little creamsoup & stewSoupou kandiaokra and palm-oil stew with fish and seafood, over riceStjerneskudOpen sandwich of fried and steamed plaice with shrimp, asparagus and caviar.soup & stewSundubu JjigaeFiery soft-tofu stew with seafood, finished with a cracked eggSydney Rock OystersSmall intensely mineral oysters eaten raw with lemon on the half shellTacacáAmazonian tucupi broth with jambu leaves and dried shrimp; tongue-tinglingTakoyakiOsaka griddled batter balls with octopus, drizzled with sauce and bonitosnackTamilokWoodworm from rotting mangrove trunks, eaten raw with vinegar, calamansi and chilliTempuraSeafood and vegetables in gossamer batter, fried and dipped in tentsuyuTerasiDark block of fermented shrimp, toasted until fierce and pounded into sambalsnackToast SkagenPrawns in dill mayonnaise piled on sautéed toast.soup & stewToheroa SoupPale green soup of large surf clams, creamy with a strong iodine tang.fermented & pickledTom ChuaSmall shrimp fermented whole with rice, galangal and chilli until sour and pinksoup & stewTom Yum GoongHot-and-sour prawn soup with lemongrass, galangal and lime leafsalad & sideToroiMussels dressed with boiled pūhā greens and their liquor; sharp and briny.fermented & pickledTrassiPungent dark fermented shrimp paste, pounded into sambals and stewsstreet foodTunnbrödsrulleFlatbread roll of hot dog, mashed potato, shrimp salad.Udang Sambal Serai BersantanPrawns cooked in coconut milk with lemongrass and chilli pastesnackUlkoyCrisp fritters of grated squash and whole small shrimp, fried and eaten by handVatapáCreamy paste of bread, shrimp, peanuts, coconut milk and dendêsnackWalvis Bay oystersPlump fast-growing oysters shucked fresh on the lagoon shoreWonton SoupSilky pork-and-shrimp dumplings served in delicate light brothsalad & sideYam Woon SenGlass noodles tossed with minced pork, prawns, lime, chilli and fish sauceYangzhou Fried RiceWok-fried rice with shrimp, ham, egg and peasfermented & pickledYeetfermented sea snail, dried hard and intensely pungent, added to rice dishesstreet foodYokhossMangrove oysters grilled or steamed over coals and eaten with chilli and limemainZibdiyit gambarishrimp baked with chilli, tomato and dill in a clay bowl

  • 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.…

  • Goi Cuon

    Fresh rice-paper rolls of shrimp, herbs and vermicelli with peanut dip. Ready in 45 min prep and 20 min cooking.…

  • Ndolé

    Bitterleaf simmered with peanuts, shrimp and beef; served with plantains or bobolo. Ready in 45 min prep and 1 hr…

  • 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…