Ingredients
1 kg Crayfish, cut in half
extra virgin olive oil
salt and pepper
Sauce
4 shallots, grated
3 garlic cloves, grated
3 small red chillies, thinly sliced
1 tablespoon grated ginger
250 ml tomato sauce
3 tablespoon kecap manis
3 tablespoons soy sauce
2 tablespoon hoisin sauce
1 tablespoon fish sauce
2 tablespoons rice wine vinegar
125 ml water
3 tablespoon sugar
3 tablespoons corn flour
1 cup roughly chopped coriander leaves
4 spring onions
Method
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. 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
