| Click image for a larger view |  | Ingredients |  | • 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
• Paprika
• Pinch of each of: cardamon, coriander and cumin
• 100ml soy sauce |  | Instructions | | 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.
Serve hot | | | |
