Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 24 live* or cooked yabbies, or large cooked prawns

  3. 1 small clove garlic, finely chopped

  4. 2 1/2 tbs tarragon vinegar

  5. 2/3 cup (160ml) extra virgin olive oil

  6. 1/3 cup each fi nely chopped chervil, flat-leaf parsley and chives

  7. 1 1/2 tbs baby salted capers, rinsed, drained, finely chopped

  8. 8 cornichons*, finely chopped

  9. 1 pink grapefruit, peeled, segmented

  10. 1 avocado, peeled, cut into thin wedges

  11. 3 cups lamb's lettuce (mache) or watercress sprigs

Instructions Jump to Ingredients ↑

  1. If using live yabbies, bring a large saucepan of heavily salted water to the boil. Add yabbies and cook, covered, for 8 minutes or until shells turn bright orange. Drain and leave to cool at room temperature - do not rinse. (If using cooked yabbies or prawns, there is no need for additional cooking.) Once the yabbies are cool, break off the claws. Hold the head with 1 hand and the tail with the other, then twist to separate and discard head. Using kitchen scissors, cut the shell down the side of the tail, then carefully remove meat. Using crab crackers, crack the claws and remove the meat.

  2. Place the garlic, vinegar, oil, herbs, capers and cornichons in a bowl and stir to combine, then season with salt and pepper. Divide the yabby meat, grapefruit, avocado and lamb's lettuce among plates, then drizzle with herb dressing. Serve immediately.


Send feedback