Singapore Style Crayfish BBQ Recipe
Celebrity chef, author & restaurateur, Adrian Richardson, cooks Singapore Style Crayfish BBQ recipe over Heat Beads® BBQ Briquettes on highly rated TV show Good Chef Bad Chef.
- 1 kg crayfish, cut in half
- extra virgin olive oil
- salt and pepper
- 4 spring onions
- 4 shallots, grated
- 3 garlic cloves, grated
- 3 small red chillies, thinly sliced
- 1 tablespoon grated ginger
- 250ml tomato sauce
- 3 tablespoons kecap manis
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon fish sauce
- 2 tablespoons rice wine vinegar
- 125ml water
- 3 tablespoons sugar
- 3 tablespoons corn flour
- 1 cup coriander leaves, roughly chopped
Mix together the ingredients for the sauce in a bowl.
Drizzle some olive oil onto the crayfish flesh and season it with salt and pepper.
Grill the crayfish, skin side down, on a high heat on the BBQ to sear it, then turn it over and grill, skin side up on a lower heat/away from briquettes.
Baste the crayfish with the sauce as it cooks and fill any cavities in the shell with the sauce.
It should take 5-6 minutes for the crayfish to cook through.
Garnish with spring onions and serve immediately.