The other night we went to Ben Thanh night barbeque and ordered up greens, elephant ear fish, mussels and shrimp.
The shrimp were very fresh and were displayed around a fresh coconut with the heads turned out. Paraffin wax was placed around the coconut and set on fire, blazing the shrimp. When the wax died out, our waiter came by, and one-by-one removed the shrimp, peeled it and then placed it inside the coconut with its fresh coconut water. More paraffin was placed around the coconut and lit on fire so that the heat would cook the shrimp in the coconut juice. When the fire died out, the shrimp were done and ready to eat.
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