The sea isn’t crystalline, the sand isn’t sink-in-soft. It’s not a Mediterranean-standard kind of beach but this coastline of Norfolk and the quaint town of Hunstanton offered a different getaway.
Hunstanton is about 1.5 hours away from Cambridge, which can be reached by a bus from Kings Lynn. This seaside town is a purposely-built resort town that dates all the way back to 1846. My first impression was a run-down town full of old people, but I was way too excited at the prospect of seeing…
these long whiskered fat blobs! The seal tour was originally fully booked (I threw a tantrum) but then I called again begging to be put on the waiting list and miracles do happen – the man said I was in luck; they’d decided to send out another vessel. And the seals were SO CUTE! I could just about see them lulling about through binoculars, and as the vessel turned closer to them they all waddled to the edge of the sand bay to investigate what was going on. Inquisitive
little big creatures!
We stopped to get soft serve cones. The wind was so ridiculous I couldn’t even take a bite without my hair being dyed white by ice cream; at least I didn’t end up looking like this poor kid (I don’t blame him)…
The signature striped cliffs of Hunstanton was another something I did not expect to see in the UK. The three layers are white limestone chalk, red chalk and carrstone respectively, the reddening colours reflecting its iron ore content.
Market Bistro in King’s Lynn is strongly recommended by Tripadvisor, which is where we headed after an hour of slotting in 2p coins into the Coin Dozer – not winning anything but fully understanding why this mindless arcade game was just so addictive. We sat our tired selves down to gin & tonics, and a dinner of crab, quail, pollock and trout. Market Bistro dishes are seasonal, and they claim that their catch(es) of the day depends on what they receive from suppliers every morning. This Alaskan Snow Crab Salad below is inspired by one of the starters we had. Crab salad, air delivery from UK to HK.
Hunstanton to me was no breathtaking, love-at-first-sight town. But I guess life’s about learning to find that one thing to appreciate in a setting and giving second chances.
Alaskan Snow Crab Salad
(From when I was young up until now, my dad has unfailingly given me a hand (or two) with shelling crustaceans. This was no exception; without his help I would still be wedging crab flesh out of its shell.)
approx 10 legs of Alaskan Snow Crabs, flesh removed
juice of 1/2 lemon
1 pack salad leaves
6 cherry tomatoes, sliced
1 purple sweet potato, cubed
3 radishes, sliced
6 mint leaves, torn into shreds
1 tbsp olive oil
2 tbsp mayonnaise
1 tsp (or more) tabasco
salt & pepper
1. Place the salad leaves, cherry tomatoes, sweet potato, radishes and mint into a large bowl, leaving a couple of slices of each for garnish. Drizzle olive oil over it and add salt & pepper to taste.
2. In a small bowl, mix mayonnaise and tabasco together (you get tabasco mayo that can be used for dipping chips as well!). Empty that into the salad bowl too.
3. Squeeze lemon juice over the crab flesh to get rid of the salty/fishy taste (dad’s tip!). Keep a few shreds to put on the side, and empty the rest into the salad bowl as well. Cover the salad bowl with a large plate and give it a couple of good tosses to mix well. Garnish and serve!