BBQ Crayfish with Cilicuka – 烤虾婆

**Sorry guys, typo in the video. Should be Cilicuka instead of Cincalok.

Crayfish has a reputation of being the poor man’s lobster. Personally, we think crayfish is as delicious as its lobster cousin and definitely more wallet-friendly. To start this, we doused the crayfish with Cilicuka chilli sauce from Shermay’s fine foods along with some spicy notes. And of course, a squeeze of lime juice to give it a zesty kick!

After 15 minutes or so, unwrap the foil and the sweet aroma of fresh seafood is bound to hit your nose!

For those who are looking for a kick you can try their super hot version of the Cilicuka chilli sauce!. Our friends from Shermay’s Singapore Fine Food are giving The Meatmen fans 25% off all sauces and marinades, until the end of July 2016. Free delivery for orders of S$30 or more.

Here are the full details:


25% off all sauces & marinades (up to 12 jars)

Excludes sale items

Free delivery above $30 spend

Valid till 31 July 2016

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  • Servings: 2

  • Time: 35 min

  • Skill: Easy


  1. 2 crayfishes

  2. 3 shallots

  3. 2 cloves garlic

  4. 1 lime

  5. 1-2 tbsp Shermay’s Cilicuka

  6. Sugar to taste

  7. Salt and pepper to taste

  8. Fresh coriander


  1. Cut 2 crayfishes into halves

  2. Cut 3 shallots and 2 cloves of garlic slices

  3. Cut half a lime into thin slices

  4. On a large aluminum foil, add sliced shallots, garlic and lime slices

  5. Lay the crayfishes on top, season with salt and pepper to taste

  6. Spread 1-2 tbsp Shermay’s Cilicuka over the crayfishes

  7. Squeeze the remain half a lime and add sugar to taste

  8. Fold and seal the foil, pop it on the grill for 12-15 mins

  9. Remove from grill and serve with fresh coriander

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