FoodieChat

I went to a Sydney Seafood School class to learn how to make Singapore Chilli Crab. Prawns are a much less fiddly alternative.

This entry was posted on Wednesday, April 19th, 2006 at 3:41 pm and is filed under Special occasion. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.