When we arrived in Hat Yai, Thailand on Tuesday afternoon we found Suzie’s Uncle Bob was also in town with Aunt Ah King and some friends. This was really great news for us as we had not been able to catch up in Malaysia. Uncle Bob took us to the beachfront in Songkhla to eat some seafood.
We went to one of several open air beach front restaurants with views of the South China Sea. In front of the restaurant were tubs of ice filled with a large range of prawns, fish, crabs, shellfish and mushroom. Uncle Bob and Aunt Ah King went to work - first examining seafood for freshness, then selecting tiger prawns, freshwater prawns, grouper, horseshoe crab (trilobite), scallops, sand crab and mushrooms, and finally specifying how they should be cooked.
Tiger prawns
Grouper
Giant freshwater prawns
Front and back of horseshoe crab or trilobyte
We sat down at a table each with our own young green coconut and bowl of chilli mixed with onion and lime. First to appear on the table were large tiger prawns fried in garlic, steamed freshwater prawns and stir fried mixed mushrooms. This was followed by the horseshoe crab – which consisted of chewy saffron coloured eggs mixed with a spicy salad of green mango and topped with roasted cashews served in the shell. It actually tasted really amazing – the chewy eggs were a great combination with the spicy salad. Then there was the grouper and scallops both of which were fried in garlic and crab fried rice. It was really fantastic experience for us as Uncle Bob and Aunt Ah King had been there before and knew exactly what to order.
Chilli mixed with onion and lime
Tiger prawns and grouper fried in garlic
Horseshoe crab eggs with a spicy salad of green mango and topped with roasted cashews
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