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

  • Conch ceviche

    Lime-cured conch with onion, tomato, habanero. Ready in 40 minutes prep and none cooking. Serves 6. A snack recipe from…

  • Com Hen

    Cold rice with tiny river clams, herbs, crackling and clam broth. Ready in 40 min prep and 40 min cooking.…

  • Coffin Bread

    Tainan fried toast box filled with creamy seafood chowder. Ready in 25 min prep and 20 min cooking. 4 servings.…

  • Cossa cossa

    Big river prawns grilled over charcoal and eaten with chilli and lemon. Ready in 20 minutes prep and 15 minutes…

  • Conch chowder

    Tomato broth with pounded conch, potato and thyme, peppered hot. Ready in 40 min prep and 1 hr cooking. 6…

  • Conch fritters

    Battered conch balls with spicy dipping sauce. Ready in 40 minutes prep and 20 minutes cooking. About 30 fritters. A…

  • Conch water

    Peppery clear conch broth with dumplings and provisions. Ready in 40 minutes prep and 1 hour 30 minutes cooking. Serves…

  • Crab and rice

    Land crab cooked down with rice, thyme and tomato until dark. Ready in 45 minutes prep and 1 hour cooking.…

  • Crab back

    Seasoned crab meat baked in its shell. Ready in 40 minutes prep and 25 minutes cooking. Serves 6. A snack…

  • Crab backs

    Land-crab meat seasoned and baked in shells. Ready in 45 minutes prep and 25 minutes cooking. Serves 6. A snack…