Yabbies with Lime and Coriander

Title:
Yabbies with Lime and Coriander

Yield:
4 Servings

Categories:
Entree,
Seafood,
Chef




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





----------------------------------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 
on Dec 26, 1997