Written by Kaitime
- 2 Crayfish tails
- 150 ml vinegar
- 1 small piece fresh ginger, chopped
- 2 cloves garlic, roughly chopped
- 2 tbsp Parsley, chopped
- 1 fresh red chilli, sliced and de seeded
- 1 small onion, chopped
- 150 g sugar
- Pinch of each of: cardamon, coriander and cumin
- 100ml soy sauce
Reduce vinegar and sugar until caramelised, add ginger, garlic, chilli and spices.
Cook for 2 minutes
Blend, return to heat and finish with soy sauce and seasoning.
Split crayfish in half with a large knife, de-vein.
Brush the crayfish flesh with the sauce and sear, meat side down, on a char grill or flat BBQ plate for 2 minutes.
Turn over and continue to cook for a further 3 or 4 minutes.