Barbecued Seafood and Singapore Chilli Crab

with chef Dean Jackman

 

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Barbecued seafood

Ingredients

  • 4 Morton Bay bugs halved
  • 4 Hervey Bay scallops
  • 10 green lip muscles
  • 2 cloves of garlic
  • 2 baby eggplants halved
  • 1 fennel cut into quarters
  • 1 lobster halved
  • 4 king prawns
  • 4 squid tubes
  • 1 red capsicum sliced
  • butter
  • bunch of fresh asparagus ginger
  • 4 scampi
  • 2 lemons
  • olive oil
  • fresh dill
    •

    Procedure

  • Combine 2 cloves of crushed garlic and half a cup of olive oil to make the garlic oil.
  • Brush the Electrolux En:V barbecue plates with the garlic oil before placing the assortment of vegetables and seafood on the grill plates.
  • Baste the vegetables with garlic oil to ensure maximum flavour and to keep them from drying out whilst cooking.
  • Blend butter, fresh dill and some finely chopped ginger together to make a marinade for the seafood.
  • Baste the scallops and squid tubes with the ginger and dill butter.
  • Cut the 2 lemons in half and place on the barbecue to grill.
  • Turn the scallops and seal for 30 seconds before removing from the heat and placing on warming rack until the rest of the seafood is ready to be served.
  • Turn seafood as it caramelises and turns golden in colour, the muscles shells will open when they start to cook.
  • Turn the vegetables and squeeze the grilled lemons over.
  • Baste the lobster with the ginger and dill butter once turned flesh side up to prevent it from drying out.
  • Cook vegetables and seafood until golden brown before removing.
  • Place on a large dish to serve.

    • Serves 4

    Download recipe

    Singapore chilli crab

    Ingredients

  • 2 chopped banana chillies
  • 2 tablespoons julienne ginger
  • 30 cherry tomatoes cut in half
  • 1/2 cup mixed Vietnamese mint and coriander leaves
  • 2 mud crabs
  • 2 green chillies
  • 1 tablespoon fish sauce
  • 1/2 cup tomato sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons oil
  • 4 chopped garlic cloves
  • 1 teaspoon sea salt
    •

    Procedure

  • Freeze the crabs until they are dead.
  • To segment the crab, lift the triangular tail flap on the underside of the body and hold. With the other hand, pull off the top part of the shell. Discard the top shell. Remove and discard the spongy, finger-like gills. Cut the body into quarters.
  • Use a nutcracker or the blunt edge of a large knife to crack the claws.
  • Heat oil in a wok on the Electrolux En:V barbecue side burner.
  • Add green chillies and sauté until golden.
  • Add the crabs and toss, sautéing for 2 minutes.
  • Add tomato sauce, chilli sauce, soy sauce, fish sauce, ginger, and garlic.
  • Stir to combine the ingredients, whilst bringing to the boil.
  • Cover and allow to simmer/steam for about 10 minutes.
  • Add in the cherry tomatoes, fresh mint and coriander leaves and toss through.
  • Serve with Jasmine rice if desired.

    • Serves 4

    Download recipe

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