• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large mud crab

  2. 4 cloves garlic, finely chopped

  3. juice of one lemon

  4. cup olive oil

  5. 1 1/2kg green tiger prawns

  6. 1kg barramundi fillets (skin on), cut into small pieces

  7. 1kg fresh squid

  8. salt and pepper, to taste

  9. lemon mayonaise

  10. 1 cup mayonnaise

  11. cup lemon juice

  12. chilli salt

  13. cup sea salt flakes

  14. 2 teaspoons whole black peppercorns

  15. 1 teaspoon chilli flakes

Instructions Jump to Ingredients ↑

  1. Place live crab in freezer for 2 hours or until asleep. Remove string and discard, remove top shell (head) and gills. Gently rinse under cold water to remove any coral. Cut crab in half and then cut each side into three pieces.

  2. Place garlic, lemon juice and olive oil in a large bowl. Place seafood into bowl and toss well, season with salt and pepper.

  3. Place mud crab onto a hot barbecue and cook for 8 to 10 minutes, turning continuously, followed by barramundi (skin side down- 6 minutes) prawns (5 minutes) and squid (3 minutes). Cook until all seafood is just cooked through.

  4. To make lemon mayonnaise, mix ingredients until well combined. Season with salt and pepper.

  5. To make chilli salt, place all ingredients in a small frying pan. Cook over a low heat for 2 minutes or until fragrant. Grind with a mortar and pestle until finely ground.

  6. Serve seafood on a large platter with mayonnaise and chilli salt.


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