Fly Fishing Event
There are a lot of good things in life that we all need to be grateful for.
And then there are some great things in life that we need to have more of. One of the things I love most about going on an extended fishing adventure is the food.
There is lots of talk about food miles and how far it has traveled from its source… well, when you are on a charter like Cannon Fishing Charters the Barramundi you are eating comes from the rock bar around the corner. The mud crabs from the second creek up from the rock bar.
Here is how to make the famous Cannon Fishing Charters Eggy’s Chilli Mud Crab
Mud Crab Sauce
3 cups Fish Stock/Crab Stock
2 heaped tbsp. Tom Yum Paste
6 Kaffir Lime Leaves
2 spicy chilies, split lengthways
5 Cloves of Garlic
1 Bunch Green Shallots, Chopped
2 stalks of Lemongrass, crushed
100g piece of Ginger, thinly sliced
½ bunch Coriander to finish
Method:
Place crabs in the freezer until they go to sleep.
Remove body and thoroughly clean the crabs, removing feathery gill and stomach sac.
Crack all large part of the claw and arms.
In a heavy-based pot or wok, fry off the crab in hot oil until red and deglaze with Ginger wine. Remove from pot and set aside.
Add all ingredients except for the stock and coriander in the same pot and gently fry until pungent.
Add crab and stock and bring to the boil.
Cook the crabs until the largest part of claw flesh is firm and has come away from the shell.
Sprinkle with chopped coriander and serve immediately.
