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This recipe calls for Yabbies, which are crayfish endemic to southeastern Australia. If you can't get crayfish (or Yabbies), you can use prawns. Recipe from Taste.com.au. Preparation time does not include time to shell the cooked yabbies, as I've never done that before!
- 24 yabbies or 24 large prawns
- 1 garlic clove, finely minced
- 2 1⁄2 tablespoons tarragon vinegar
- 2⁄3 cup olive oil
- 1⁄3 cup chervil, finely chopped
- 1⁄3 cup flat leaf parsley, finely chopped
- 1⁄3 cup chives, finely chopped
- 1 1⁄2 tablespoons capers packed in salt, rinsed and finely chopped
- 8 cornichons, finely chopped
- 1 pink grapefruit, peeled and segmented
- 1 avocado, peeled and cut into wedges
- 3 cups lambs lettuce (mache) or 3 cups watercress leaves
- If using live yabbies, bring a large saucepan of heavily salted water to the boil. Add yabbies and cook, covered, for 8 minutes or until shells turn bright orange. Drain and leave to cool at room temperature - do not rinse. (If using cooked yabbies or prawns, there is no need for additional cooking.) Once the yabbies are cool, break off the claws. Hold the head with 1 hand and the tail with the other, then twist to separate and discard head. Using kitchen scissors, cut the shell down the side of the tail, then carefully remove meat. Using crab crackers, crack the claws and remove the meat.
- Place the garlic, vinegar, oil, herbs, capers and cornichons in a bowl and stir to combine, then season with salt and pepper.
- Divide the yabby meat, grapefruit, avocado and lamb's lettuce among plates, then drizzle with herb dressing. Serve immediately.
Oh wow, this was really really good. I boiled the prawns and combined them with the dressing and avocado to let the flavors blend a bit, then I placed the mixture on top of mache. I will definitely be making this again and again. Thank you.