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Barbecued Shellfish With Asian Dipping Sauce

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  • Serves: 6-8
  • Prep Time: 40 mins
  • Ready in: 20 mins
  • Difficulty: Moderate
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Barbecued Shellfish With Asian Dipping Sauce

All the ingredients for the sauce here are rough approximations; you can add more of less to suit your tastes. All the fish I used had been freshly cooked.


  • 12 small shell off fresh water prawns
  • 8 large whole freshwater prawns
  • 1 large crab
  • 6 King crab claws, cracked
  • 2 lobster tails, cracked or peeled
  • 6 Moreton Bay Bugs (crab, langoustine or lobster if you can’t get bugs)
  • Dipping Sauce
  • 50g fresh ginger, finely chopped
  • 2 red chilies
  • 75mls soy sauce
  • 75mls mirin
  • 75mls rice wine vinegar
  • few pinches sugar
  • 1 small bunch Thai basil, roughly chopped
  • 150g carrot strips
  • 100g hot radish strips
  • 200g bean sprouts
  • 100g cooked rice noodles
  • 12 fresh oysters
  • 4 large limes

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  • Pre-cook all the shellfish first.
  • Season well then grill gently, brushing with oil occasionally.
  • Place all the ingredients for the dip into a bowl and really mix well.
  • Layer up the shellfish, carrots, bean sprouts and noodles.
  • Pour over a little of the sauce, serve the rest alongside.
  • Add fresh oysters and halves of lime.
  • Crusty bread is all you need.