4 egg whites

1 tsp. Bi Carb soda

2 cups cornflour (sifted)

3 cups plain flour (sifted)

1 - 2 tablespoons chicken stock powder

Enough beer to make runny


Cut fish into small boneless pieces, add to batter. Heat Oil, not smokey but hot. Cook quickly, drain well on absorbent paper towels and salt before serving.




One fresh mud crab or Three Sandies.

2 Tablespoons oil

2 Teaspoons sesame oil

6 cloves of fresh garlic or 4 teaspoons minced Garlic

3 large med. Red Chillies with seed, thickly sliced.

2 cups Fish or Chicken stock.

Half cup Tomato sauce. Or less ? 

2 Tablespoons light soy sauce.

1 Teaspoon Sugar.

Two or three or more Teaspoons Mae Ploy Red Curry Paste

1 Tablespoon fresh ginger Shredded or 3 Teaspoons minced Ginger.

3 or 4 Spring onions/shallots cut into 2 cm. Lengths. (Use stems and bulbs )

3 Teaspoons cornflower


  1. Clean crabs and chop Crabs into pieces with legs attached. Crack claws and thick bits without crushing meat

  2. Place Wok on high heat, add oil and sesame oil, stir fry the Crab with Garlic and Chilli until the crabs turn Red. About 2 to 3 minutes. Set aside

  3. Add the stock, Tomato sauce, soy, sugar, Mae ploy and  Ginger to the wok and cook until sauce combined. About one minute. Place crab back in and coat well.

  4. Add Spring onions and cook over med heat for about 3 minutes turning crab occasionally to cook evenly.

  5. Mix cornflower with cold water, pour into wok, keep turning crab as sauce thickens and forms a thick Red Glaze over the Crab.

  6. Enjoy.




500g firm fish, ie Trevally

1-2 onions, cut into chunks

1 tsp sugar

1tsp salt

3/4 cup vinegar

1/2 cup lemon juice (fresh preferably)

Pinch of coriander

2tsp ginger


Put all ingredients into a sealable container, mix, Add thinly sliced fish. Let marinate for a half hour - an hour (the longer the better)


David makes up the marinade to take fishing and adds fish as they are caught, lunch on the run.