Chargrilled Redclaw yabbies with garlic butter & anisata pickled cucumber salad
- Prep Time :
27 min - Cook Time :
15 min - Ready Time :
42 min
Servings
4
Ingredients
- 1 Cucumber
- 100ml Japanese Vinegar
- 25g Sugar
- 5 Mountain Pepper berry corns
- 5 Anisata leaves
- 1/4 Bunch Dill
- 1/4 Bunch Chervil
Yabbies
- 1kg Redclaw yabbies
- 1/2 Bunch Chives
- 100g Butter softened
Directions
Using a peeler to make ribbons of cucumber. Warm your vinegar, anisata, sugar and pepperberries. Pour over cucumbers and allow to cool. Once cooled, add dill and chervil.
Cooking the yabbies
Cut tails of yabbies in half length-ways. Grill on bbq or hotplate until colour changes from green to red and meat has cooked through. To serve, place salad in the centre of the plate and arrange yabbies around the outside. Mix butter, garlic and chives together and dollop over the yabbie meat to melt.
