Chargrilled Redclaw Yabbies

Posted September 13, 2011 by admin
Chargrilled Redclaw yabbies with garlic butter & anisata pickled cucumber salad

Posted in : Cuisines :
  • Prep Time :
    27 min
  • Cook Time :
    15 min
  • Ready Time :
    42 min




  • 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.

This entry was posted in Uncategorized by admin. Bookmark the permalink.

Comments are closed.

Restaurant & dining News

News & Info Navigation