You will need:
2 teaspoons crushed garlic
2 teaspoons crushed ginger
½ cup tomato sauce
¼ cup sweet chilli sauce
100ml salsa dip
½ cup brown sugar
1 tablespoon Chinese cooking wine
Method:
Mix all ingredients in large pot, bring to boil, add cracked and cleaned raw crabs.
Cover, reduce heat to simmer, stir occasionally.
10-15 minutes for 2 crabs.
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You will need :
1 tablespoon rice bran or olive oil
4 eggs
1 cup crab meat
½ cup cream
1 onion, chopped
½ bunch fresh coriander, chopped (can use dried)
salt and pepper
Method :
In a pan, on the cooking rack over the coals, saute the onion in oil until translucent, then remove the pan from heat and the onions from pan. When pan has cooled, line with baking paper.
In a bowl, whisk eggs with cream, season and pour into the lined pan.
Return to a lower heat.
Mix crab, onion and coriander. When egg mix is almost set, add the crab mix to one half of the omelette. Lift baking paper at other side and fold omelette over crab. Continue to cook until crab is hot, turning the omelette if necessary. That’s easy with the baking paper. Serve.
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You will need :
2 filleted, skinned and de-boned pieces of barramundi
½ cup plain flour, seasoned to taste
Enough rice bran oil to shallow fry
Method :
Shake fish in flour in a plastic bag till well coated.
Heat oil in a frying pan on rack over fairly hot coals. Cook fish 2-3 minutes each side till golden brown and cooked through.
Note : Mike and I like our fish unaccompanied by sauces or salsas, so this is the way we nearly always cook the fish we catch, from whiting to barramundi, mahi mahi to mackerel.
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