Yabbies with lime and coriander
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Or 2 green chillies or to taste; seeded and chopped very finely or crushed | |
| 2 | Cloves garlic; peeled and crushed | |
| 1 | Firm ripe tomato; peeled, seeded and diced finely | |
| Salt and freshly ground pepper | ||
| 1 | tablespoon | Caster sugar |
| 4 | tablespoons | Extra virgin oil |
| 2 | tablespoons | Lime juice |
| ½ | cup | Finely chopped coriander leaves |
| 3 | tablespoons | White wine Vinegar |
| 1 | litre | Water |
| 185 | millilitres | Beer |
| ½ | cup | Brown sugar |
| 2 | tablespoons | Salt |
| 1 | kilograms | Live yabbies |
Directions
DRESSING
YABBIES
Source: Vogue May'94
What Australians call crayfish (or crawfish, if you're from the South).
They have some unique ones in Oz. The West Australian Marron is probably the most unique. It is black and very meaty. It is delicious, it has bigger claws, smaller tail section. Only the shell is black, the meat is pure white.
To make the dressing: mix the chilli, garlic, tomato, salt, pepper and sugar and cook in a frying pan with 1 tablespoon of the olive oil for 2 or 3 minutes or until the mixture is soft. Remove from the heat and set aside to cool. Stir in the lime juice, corian- der, vinegar and the remaining 3 tablespoons of olive oil and set aside for at least 1 hour to allow the flavours to develop. Taste for salt and pepper and set aside while you cook the yabbies.
To cook the yabbies: bring the water, beer, brown sugar and salt to the boil and cook for 5 minutes. Add the yabbies and boil for a further 5 to 6 minutes. Remove the yabbies with a slotted spoon, set aside until cool enough to handle, then remove the shells.
To serve: place the yabbies in a serving bowl, pour over the dress- ing and serve at once. Bon Appetit - Exec.Chef Magnus Johansson Posted to FOODWINE Digest by Abbott <labbott@...> on Dec 26, 1997