Yabby salad in coconut, mint and lime dressing, with mango and avocado
Courtesy Bert Lozey, Rendezvous, Perth, Western Australia
, Serves 4
This makes a nice refreshing Summer dish. Serve with a bottle of good Chardonnay.
Ingredients
16 yabbies, 50-70 g each
400 g assorted salad leaves, pickled and washed
2 punnets snowpea sprouts
1 small bunch watercress
1 medium carrot, shredded
200 ml coconut milk
20 mint leaves, washed and chopped
1 mango
2 avocados
juice of 2 limes
freshly milled pepper
Method
Steam yabbies and refresh, then de-shell the yabby tails.
Make dressing by mixing coconut milk, lime juice, mint and fresh pepper (a little mayonnaise can be added if creamy texture is desired). Season to taste.
Make salad. Mix salad leaves, snowpea sprouts, watercress and finely shredded carrot and dress with coconut dressing. Peel mango and avocados and cut into slices.
Arrange mango, avocados and yabby tails on plate, add dressed salad leaves and finish with coconut dressing.
Yabby salad dressing
Courtesy Chris Taylor, Fraser’s Restaurant, Kings Park, Perth, Western Australia, Makes 500 ml
Ingredients
375 ml chicken stock
6 tbsp black vinegar
2 tbsp white vinegar
5 tsp sugar
2 tbsp coriander, chopped
1 1/2 tbsp ginger, finely chopped
4 cloves garlic, finely chopped
1 large chilli, finely chopped
4 tbsp spring onions, finely chopped
1/2 tsp sesame oil
Method
Place all ingredients (except the spring onions) in a medium pot and bring to the boil.
Remove from the heat and add the spring onions.
Allow to cool and use to dress yabbies and salad.
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Yabby niçoise salad
Courtesy Chris Taylor, Fraser’s Restaurant, Kings Park, Perth, Western Australia
, Serves 6
This salad is fantastic served on a platter in the centre of the table. New potatoes and poached quail eggs make an ideal addition
Ingredients
18 yabby tails, cooked and peeled
12 spears asparagus, peeled and blanched
12 anchovy fillets
40 g black olive paste
6 slices ciabatta toast
1 radicchio, cleaned and soaked in cold water
6 organic tomatoes, julienne
60 ml cabernet vinegar
60 ml extra virgin olive oil
watercress
Method
Mix together all ingredients, except the olive paste and toast.
Serve the salad with the olive paste and grilled ciabatta toast separate.
Yabbies with young coconut, mint and basil
Courtesy Chris Taylor, Fraser’s Restaurant, Kings Park, Perth, Western Australia
Serves 6
Ingredients
18 yabbies (cooked and refreshed)
1/2 pkt frozen young coconut, julienne
1/4 bunch Vietnamese mint
1/4 bunch Asian basil
2 limes
20 g fried onions
20 g pine nuts, toasted
1/2 red onion, julienne
black vinegar dressing
seasoning
Method
In a bowl, toss together the yabbies, young coconut, mint, basil, pine nuts and onions.
Add a little dressing.
Serve in a soup plate and spoon over more dressing. Sprinkle with fried onions and more pine nuts.
Serve dressing and limes alongside.
Yabbies with Brescola & Fetta
Courtesy Bert Lozey, Rendezvous, Perth, Western Australia, Serves 6
Ingredients
18 yabbies (cooked & peeled)
12 thin slices brescola (air dried beef)
180 g fetta (Persian or Yarra Valley)
watercress
cabbage (shaved & crisped in ice water)
½ red onion (julienne)
10 g dukka
60 ml extra virgin olive oil
60 ml cabernet vinegar
Method
Combine all ingredients and mix well.
Press into a round cutter.
Shape and serve in the middle of a flat plate.
Spoon excess dressing around and sprinkle with dukka.
Yabbies in Yoghurt Omelette with Hangalay Paste
Courtesy Chris Taylor, Fraser’s Restaurant, Kings Park, Perth, Western Australia, Serves 6
Ingredients
24 yabbies, 60-70 g each
6 yoghurt omelettes (recipe attached)
6 pieces bok choy
6 oyster mushrooms
75 ml hangalay paste (recipe attached)
1 tin coconut milk
2 limes
20 ml ginger oil
20 ml garlic oil
20 ml garlic oil
Yoghurt and egg omelettes
10 eggs
200 ml yoghurt
coriander leaves, finely chopped
seasoning
Hangalay paste
¼ cup fish sauce
¼ cup tamarind juice
3 tbsp palm sugar
4 curry leaves
2 tbsp yellow bean paste
2 tbsp minced garlic
2 tbsp red chillies, deseeded
2 tbsp shallots, finely sliced
1 tbsp ginger, grated
1 tbsp shrimp paste, roasted
1 tbsp coriander seeds, roasted
1 tbsp cumin seeds, roasted
1 pinch turmeric
2 medium tomatoes, deseeded
Method
Blanch the yabbies for two minutes, then refresh.
Remove the flesh and rub in hangalay paste.
Wrap in omelette and place in steamer.
Heat the remainder of the hangalay paste and add coconut milk, cook for 5 minutes.
Sauté the oyster mushrooms and bok choy in the ginger and garlic oil, season.
Place the sauce in the middle of a large soup plate and the bok choy on top.
Place the omelette to one side.
Yoghurt and egg omelettes
Mix the four ingredients.
Place enough mixture in hot pan to cover the bottom.
Once one side is cooked turn over and cook other side.
Continue until all mixture is used.
Hangalay paste
Roast cumin and coriander seeds until fragrant.
Place all ingredients except palm sugar, curry leaves and fish sauce in a blender and blend ingredients until smooth.
Place into a medium pot and cook ingredients for 5 min.
Add palm sugar & fish sauce, cook until a smooth thick consistency.
Chargrilled yabbies, with vegetables, balsamic vinegar and olive oil dressing
Courtesy Bert Lozey, Rendezvous, Perth, Western Australia, Serves 4
Ingredients
1 kg tomatoes
100 g flour
1 egg
1 tsp olive oil
salt
assorted flower petals and herbs
saffron strands
Method
To make tomato essence blend one kilo of fresh ripe tomatoes, put on the stove and bring to boil, remove and strain through a fine cloth. Reduce the tomato juice by approximately 80 per cent until a syrupy texture with sweet taste is reached. The natural sweetness and flavour of the tomato should not need any extra seasoning.
To make pasta combine 100 grams of flour, 1 egg, 1 teaspoon of olive oil and salt. Knead until firm and very smooth – let rest for about 1/2 hour then roll out two sheets until very thin.
Place flower petals, herbs and saffron strands on the sheets, then cover with the remaining sheets of pasta. Roll out very thin again. The finished pasta will show the flowers and herbs through the dough.
Cut into 5 inch square and boil in soft water for about 4-5 minutes. Assemble dish with sautéed Yabby tails, diced tomato and zucchini. Spoon over some tomato essence and sprinkle with pickled herbs, some flower petals and perhaps some aged grated cheese.
Chargrilled yabbies, with vegetables, balsamic vinegar and olive oil dressing
Courtesy Bert Lozey, Rendezvous, Perth, Western Australia, Serves 4
Ingredients
8 yabbies, 120 g each
4 pieces baby zucchini
1 piece eggplant
1/2 red pepper, roasted and skinned
70 ml extra virgin olive oil
50 ml balsamic vinegar
parsley, chopped
seasoning
20 g basil pesto
assorted salad leaves
Method
Brush split yabbies with olive oil and seasoning.
Cut baby zucchini, eggplant and red peppers lengthways and brush with olive oil.
Toss yabby halves in oil then chargrill, add basil pesto to yabbies.
Chargrill vegetables and place in centre of plate.
Surround with grilled yabbies and salad leaves.
Dress with balsamic vinegar.