Singapore Style BBQ Crayfish


1 kg Crayfish, cut in half

extra virgin olive oil

salt and pepper



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


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