Just beclaws you love them, treat your family and friends to a sensational seafood dinner with this recipe from Noosa Beach House brainchild and celebrity Chef Peter Kuruvita.
With a fresh beach holiday-style fitting to the iconic Noosa dining strip of Hastings Street, this smart-casual venue has fast become the go-to for crowds, exuding stylish sophistication with wicker baskets overflowing with lush ferns in the lively bar area; while the restaurant features an open kitchen well suited to ambient evening dining.
Peter’s signature steamed mud crabs, with ginger, chilli and shallots.
Don’t be shellfish…share the joy of cracking open these steamed mud crabs, with ginger, chilli and shallot sauce – one of the signature dishes on Peter’s menu.
"This is a dish I created back in the ‘90s after a trip to Singapore. I was a bit disappointed with the Singapore chilli crab – not that it wasn’t nice, but it wasn’t what I expected,” Peter explains.
Noosa Beach House brainchild and celebrity Chef Peter Kuruvita.
"On returning home, I went into my kitchen and just reached for ingredients available in my pantry and wrote down the measurements as I went along. The result is very much like me – a little bit of flavour from around the world.”
For more seafood recipes, click here.
