- ½ cup honey
- ⅓ cup of soy sauce
- 4 tbsp. brown sugar
- 1 tablespoon of fish sauce
- 1 tbsp. Worcestershire sauce
- Salt and pepper
- 4 tbsp. coconut milk powder
- 2 tsp. minced ginger
This quantity marinates about 50 raw Redclaw halves. Ideally, marinate for a few hours.
Saute 2 tsp. minced garlic in a generous amount of butter (with a dash of oil).
Add Redclaw and cook over a gentle heat. Takes about 2 minutes each side.
Excellent presentation for eating as finger food – shells turns a lovely bright red.
Serve with lemon wedges.
Note: if marinade mixture is too thick zap it briefly in the microwave.
Redclaw halves marinated in this mixture freeze superbly.
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