Yabbies

Name: Yabbies
Yield: Serves 4
Cuisine: Australia
Ingredients: salt; 3 tablespoons olive oil; 1 wineglass of dry white wine; freshly ground black pepper; 1 kg (2¼ lb) yabbies (freshwater crayfish) – about 24–32; 1 blade of lemon grass, bruised and chopped; 2.5 cm (1 pint) piece of fresh root ginger, chopped; 6 shallots, finely chopped; 2 cloves of garlic, finely chopped; 300 ml (10 fl oz) fresh tomato sauce; dollop of brandy (about 2 tablespoons); 2 medium red chilli peppers, seeded and thinly sliced

Freshwater Crayfish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

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.

Ingredients

3 tablespoons olive oil
1 kg (2¼ lb) yabbies (freshwat

Oceania
Australia
Fish course
Pescatarian
Spicy
Gluten-free

Method

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 blac