Steamed Mud Crabs, with Ginger, Chilli and Shallot Sauce - Chef Recipe by Peter Kuruvita
“This is a dish I created back in the ‘90s after a trip to Singapore. I was a bit disappointed with ...
30mL Tanqueray gin
20mL lemon juice
15mL champagne syrup
Prosecco as required
Lemon twist to garnish
Add gin, lemon juice and syrup to a glass, stir well to combine.
Top up with chilled Prosecco and garnish with lemon twist.
Recipe provided by Bar Uma