Yabbies with Lime and Coriander
Categories: Entree | Seafood | ChefServes: 4 Servings
Ingredients:
- ----------------------------------DRESSING----------------------------------
- 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 tb Caster sugar
- 4 tb Extra virgin oil
- 2 tb Lime juice
- 1/2 c Finely chopped coriander
- -leaves
- 3 tb White wine Vinegar
Instructions:
----------------------------------YABBIES----------------------------------
1 l Water
185 ml Beer
1/2 c Brown sugar
2 tb Salt
1 kg Live 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
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