In the Quang Ninh sea many varieties of shrimp can be found, from the smallest morsel to the largest prawn, or even lobster. The most precious are these lobsters.
Their shells are often used are decorative objects in hotels, restaurants or in fishermen's homes in the sea region of Ha Long. As for prawns, their shells are softer and they are often chosen as specialties at banquets.

There are two ways prawns are cooked in the region; either steamed or battered and then fried. Steamed prawns are preferred by locals as they retain the flavour of the sea. They are often eaten with flattened onions, lemon with a mixture of salt and pepper, or dipped into a Ðại Yên or Cái Rồng fish sauce mixed with red chilly.

When eating steamed prawns, the Vietnamese first eat the layer of liver and pancreas located under the head.

The viscous yellow liquid, that looks horrible to westerners, is believed to cloy one's appetite. After removing the shell, the pure white flesh of Quang Ninh’s prawns appears.