Cambodia Seafood and GRILLS

 As charcoal is still commonly used for cooking food, many meats, fish and shellfish are grilled, which are particularly popular in picnic areas, where there is usually a plethora of grills that the we will share with family or friends. Wrapped in a lotus leaf, you can take your kebabs and other delicacies to the water's edge and enjoy the day.

Folded sheets or metal cans cut in half, barbecues are quickly improvised in the aisles of markets which also offer grills for lunch at very low prices.
In the evening, it is sometimes on the spits that you can see whole chickens and calves spinning by the side of the road.

Grilled fish in a salt crust or meats coated with honey sauce giving them a slightly caramelized flavor, Cambodian grills can be devoured without moderation!

GIANT FRESHWATER SHRIMP

Half shrimp, half crayfish with their long claws, the Bongkong are large, fairly expensive freshwater shrimps that are caught in the rivers and lakes of the Kingdom. Good-sized pieces usually sell for around US $ 30 per kilogram, and in Phnom Penh, breeding Bongkongs can be found around US $ 20-25 per kilogram.

The Phnompenhois will not hesitate to make the road to Takeo, where, six months a year during the rainy season, a lake covering a good part of the province is formed, and becomes a gigantic natural breeding ground for these shrimps. freshwater, fished using large bamboo traps.

There are small stalls lined up along the small "port" of the city where the Bongkong directly out of the lake are kept alive. Depending on the year, depending on the volume reached by the lake reformed each year by the rains, the price per kilo can go up to 40 US $.

The restaurants located by the lake prepare Bongkong with tasty flesh in soup, or simply grilled or steamed, to consume with a little Toek Trey Koh Kong (spicy fish sauce). Male specimens are generally preferred, with larger claws and body, and sweeter flesh.