Cold Yabbies a la Nage

Name: Cold Yabbies a la Nage
Yield: Serves 4
Cuisine: Japanese
Ingredients: 2 cups (500 mL/16 fl oz) each white wine and water; 4 garlic cloves, crushed; 2 cups mirepoix; 1 cup (250 mL/8 fl oz) virgin olive oil; 1 kg (2 lbs) live yabbies; salt, freshly ground black pepper and cayenne pepper; salt, freshly ground black pepper and cayenne pepper; 1 bay leaf; 1 cup chopped tomato, peeled and seeded; 2 each of thyme, marjoram or oregano sprigs; 2 each of thyme, marjoram or oregano sprigs; 2 cups (500 mL/16 fl oz) each white wine and water; 2 each of thyme, marjoram or oregano sprigs; salt, freshly ground black pepper and cayenne pepper; ½ cup chopped fresh basil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Yabbies (crayfish) cooked ‘in a bath’ and served cold are a wonderful buffet dish and children love them.

Ingredients

1 kg (2 lbs) live yabbies

Australian
Asia
Oceania
Japan
Australia
Sydney
Fish course
Pescatarian
Gluten-free
Tokyo

Method

Place half the olive oil and all the ingredients for the nage in a deep saucepan and bring to the boil. Reduce the heat and simmer for 10 minutes. Bring to a full rolling boil and add the yabbies (crayfish). Cover the saucepan with a tight-fitting lid and cook for 10 minutes.