Chargrilled Redclaw Yabbies
Posted September 13, 2011 by
Prep Time 27 min Cook Time 15 min Ready Time 42 min Servings: 4


  • 1 Cucumber
  • 100ml Japanese Vinegar
  • 25g Sugar
  • 5 Mountain Pepper berry corns
  • 5 Anisata leaves
  • 1/4 Bunch Dill
  • 1/4 Bunch Chervil


  • 1kg Redclaw yabbies
  • 1/2 Bunch Chives
  • 100g Butter softened


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.