Ginger chilli and shallot seafood

Ginger chilli and shallot seafood
  • 1 red chilli, chopped
  • 1 garlic clove, chopped
  • 5cm piece ginger, chopped
  • 3 shallots, chopped
  • 2 stalks fresh coriander, roughly chopped
  • 100ml light soy sauce
  • 100ml mirin
  • 50ml white wine
  • 20ml sesame oil
  • 75ml sweet chilli sauce
  • 3 sand crabs halved
  • 300g raw king prawns
  1. Place chilli, garlic, ginger, green onions and coriander into a bowl or jug. Using a stick blender, process until just broken down.
  2. Add soy, mirin, wine, oil and sweet chilli and process further until thoroughly mixed.
  3. Heat a wok or large frying pan over high heat; add sauce and bring to the boil.
  4. Submerge crab and prawns into the sauce, cover and cook 5 minutes or until they have changed colour and are cooked through.
  5. Nice served with rice and steamed veges.


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