Abalone

This large shellfish has a particularly pretty shell, lined with what looks like mother-of-pearl. The flesh of abalone can be tough, and it is usually beaten to tenderize it before cooking. Frozen abalone is available from some oriental markets, and it is also possible to buy canned abalone. This is yellow brown in color and has a savory flavor. The texture tends to be rubbery, so canned abalone is seldom served solo, but is usually combined with other ingredients. the can juices can be used in soups and sauces. dried abalone is an expensive and much sought-after delicacy.

Clams

There are many different types of clam. In Japan, the giant clam and the round clam are both used for making sushi, and in China clams with black bean sauce are a favorite treat. when buying clams, check that none of the shells are broken. Wash them well in running water, then leave in salt water before steaming for 7 - 8 minutes or until the shells open. Serve clams simply, with a dipping sauce based on hoisin sauce, plum sauce or soy sauce with ginger. Clams are also very good in soups.

Mussels

Another shellfish that is widely used in oriental cooking. Farmed mussels are now readily available and have the advantage that they are usually relatively free of barnacles. They are sufficient for a main course for two or three people. Look for good-size specimens with glossy shells. Discard any that are not closed, or which fail to shut when tapped. Use the back of a short stout knife to scrape away any barnacles, pull away the hairy "beards", then wash the shellfish thoroughly. The best way to cook mussels is to steam them in a small amount of flavored liquor in a large lidded pan for 3 - 4 minutes until the shells open. Use finely chopped ginger, lemon grass, a few torn lime leaves and some fish sauce to add flavoring to the mussels.

Oyster

Some like to serve these raw in the shell, with just a squirt of fresh lemon juice, but they can also be fried, grilled, or gently poached.  If you eat them raw, you'll need to shuck them first; an oyster knife comes in handy for this.

Crabs

Crabs are eaten with great relish all over the East. There are many different species which are exclusive to Asia. Travelers to Thailand and Hong Kong will doubtless have seed - and enjoyed - blue swimming crabs. This species obligingly moults its shell so that the crab can be eaten whole. the meat is often pan-fried or cooked in a pot of rice where it releases a delicious delicate flavor.

Lobster

This luxury shellfish is usually served as a restaurant dish. To cook a live lobster, put it in a pan of ice cold water, cover the pan tightly and bring the water to the boil. The shell will turn bright red and the flesh will be tender and succulent when the lobster is cooked. If you buy a ready-cooked lobster the tail should spring back into a curl when pulled out straight. one of the best ways of eating lobster is with a simple dip of soy sauce with grated ginger.

Scallops

Prized for their tender, sweet flesh, scallops are popular throughout Asia. The delicate flesh needs the briefest possible cooking. An excellent way of cooking. An excellent way of cooking scallops is to marinate them in a mixture of Chinese rice wine, sugar and soy sauce for 30 minutes, then steam them with the marinade and some slivers of ginger and spring onion.

Shrimps & prawns

Both shrimps and prawns can be caught in either fresh water or the sea. The names tend to be used indiscriminately in Asia. Shrimps can be small or large and the same holds good for prawns. Buy fresh raw shellfish where possible, choosing specimens that are a translucent grey color tinged with blue. If using frozen shrimps and prawns, it is preferable to buy raw shellfish, thaw them slowly and dry them well before using. Further preparation will depend upon the chosen recipe. The shells may be left on or removed, or the shrimps or prawns may be shelled, with the tails left intact.