Wow, what a way to end the year! Our Chill Mud Crab Feast on Boxing Day was a lunch to remember with crabs flown down from Mackay especially for the occasion.
Mark did the cooking with plenty of helpful advice from Narelle and Tracey.
Mark says it was an effort getting all the spices (see the recipe) together (he had to source the cinnamon quill and Chinese Shao Xing wine from Chinatown) but the result was well worth it.
Mark also suggests having two people involved in the cooking as it helps when ingredients need to be added quickly into the wok. And it's great to cook with a crowd to watch!
Congratulations to Sirromet's Executive Chef Andrew Mirosch who published the Wok Fried Muddies with Chilli and Ginger recipe in his Q Weekend column in The Courier-Mail.
Narelle served a Mango Salsa with pan fried green prawns on a bed of watercress - seasoned with chilli + coriander and her world famous Asian Noodle Salad with the crab. Yum! The Noodle Salad includes Chinese cabbage - shredded, capsicum -sliced, red onion, shallot, bean sprouts, snow peas, roasted peanuts and coriander. As a variation, Narelle sometimes makes it with Chinese BBQ pork sliced through. The Chinese deep fried noodles are crumbled in last
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