Crayfish ~UPD~
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The Chinese and Vietnamese community prepare crayfish by boiling them in lightly salted water. They are then placed in a dish with chilies, herbs, red peppers and eggs. The egg whites are removed before serving.
In Japan, crayfish are known as gyumon (蟹きど). This delicacy is very popular in Tokyo, and there are two different varieties. One is the red-spotted red swamp crawfish (赤い虾の虾、いじわ虾) and the other is the speckled river crawfish (虾のスペイン虾) found in the middle of Japan. The red-spotted red swamp crawfish is known for its taste and color. Shrimp are sometimes substituted for the crayfish in Japanese cuisine.
Crayfish are also eaten in Bangkok, Thailand. They are often prepared in a variety of Thai dishes. Popular Thai dishes include salad, curry, soup, stir-fried, steamed and cooked with pork. They are also fried and eaten like fried chicken.
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