Prep 15 mins
Cook 1 hr
From Chef Alison Alexander in Queensland. Yabbies are fresh water crayfish. Some people call them marrons. I haven't made this recipe - it just sounded delicious so I had to post it!
- 12 large red claw yabbies, uncooked
- 1⁄2 cup macadamias
- 1 red capsicum
- 100 g young green beans, cut into diagonal strips
- 1 large carrot, julienned
- 2 green onions, cut diagonally
- 1 pint snow pea sprouts, white ends cut off and discarded
- 1⁄2 cup lentil sprouts
- 1⁄4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon verjuice (Dromana Estate)
- 1 teaspoon Dijon mustard
- sea salt
- fresh ground black pepper
- Bring a large pot of water to the boil.
- If preferred, an onion, halved and two leafy pieces of celery can be added.
- Add 1 teaspoon salt and yabbies.
- Reduce heat to a simmer and cook for approx.
- 8 minutes.
- Remove yabbies and run under cold water to stop cooking and cool quickly.
- Set aside for later.
- Cut capsicum into quarters and remove seeds.
- Place under a hot grill and roast until the skin is completely black.
- Remove and place on a plate and cover with plastic wrap for 10 minutes.
- Place macadamias on a baking tray and roast in the oven for 8 minutes.
- Remove and allow to become completely cold.
- Bring a pot of salted water to the boil and quickly blanch the beans and carrots separately, until they are crisp tender.
- Run under cold water to cool quickly and dry on kitchen paper before placing into a mixing bowl with the green onions and both lots of sprouts.
- Cut capsicum into thin strips and roughly chop macadamias and add to bowl and mix well.
- Pour over a little dressing just to lightly coat the vegetables.
- Using tongs, pile up a serving of the salad on each plate and top with three peeled yabbies.
- Drizzle over the remaining dressing.
- The cracked claws may be served if desired.