Tinaroo Marinade

½ cup honey

1/3 cup soy sauce

4 tbsp. brown sugar

1 dessertsp. 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 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.