Every Australian’s first fishing experience is to tie little bits of meat on to a string on the end of a stick and chuck it into the local pond to catch these delicious little yabbies – which in England we call freshwater crayfish or in France they call écrevisses.
Heat the oil in a large frying pan or wok. Add the yabbies and let them sizzle for 3–4 minutes. Add the lemon grass, ginger, shallots, garlic and chillies and cook for 2 minutes, then pour in the brandy and white wine. Bring to the boil and bubble for a few seconds. Add the fresh tomato sauce, return to the boil, then reduce the heat and simmer for 10 minutes. Season to taste with salt and black pepper. Serve immediately.
P.S. The Americans call them crawfish a mud bag!
© 1991 Keith Floyd estate. All rights reserved.