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

The activity is part of the Vietnam - China Food 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 is 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 broth and boil for about 3 hours to get the juice. The broth includes tomatoes, onions, celery leaves, cinnamon, and star anise.

Present:

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

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

Chinese chef with stuffed prawn dish

Stuffed tiger prawns with a hundred flowers is a traditional dish of Cantonese cuisine. The main ingredient is tiger prawns combined with hand-pounded shrimp filling (called a hundred flowers), prepared using the traditional "stuffing" technique.

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

How to do:

Choose fresh, firm prawns.

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

Stuffing technique: Cut open the shrimp's back, 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.