Puk
21-04-07, 10:18 PM
As shared for an entree by HOOD, NormGunston and myself recently.
Take about 25 big yabby tails (cook the claws seperately, or freeze them to give to Jo, right HOOD?)
Do not peel the tails. Get a large sharp knife, place the tails "legs down" on a cutting board, place the knife lengthways over it, and give the back of the knife a sharp hit with the heel of your hand. This splits the tails in two, and any remnants of the poison tract can be removed (poo line).
Cover with a sauce made of 3 tablespoons of good Australian mustard, 3 tablespoons of honey and one tablespoon of melted butter.
Fry on a barbie plate or frypan "meat side down" until they go a bit golden. Sweet taste, good with a Coopers, right Ant? They are eaten straight out of the shell.
Puk.
P.S. I must acknowledge my source (not my sauce) :roll: . This recipe came from 4x4 adventures magazine, who recommend to throw a yabby trap in with your camping gear. You never know when you will get a feed of yabbies. It would be interesting to see if the recipe would work on macrobrachium (cherubim up north, or freshwater prawns).
Take about 25 big yabby tails (cook the claws seperately, or freeze them to give to Jo, right HOOD?)
Do not peel the tails. Get a large sharp knife, place the tails "legs down" on a cutting board, place the knife lengthways over it, and give the back of the knife a sharp hit with the heel of your hand. This splits the tails in two, and any remnants of the poison tract can be removed (poo line).
Cover with a sauce made of 3 tablespoons of good Australian mustard, 3 tablespoons of honey and one tablespoon of melted butter.
Fry on a barbie plate or frypan "meat side down" until they go a bit golden. Sweet taste, good with a Coopers, right Ant? They are eaten straight out of the shell.
Puk.
P.S. I must acknowledge my source (not my sauce) :roll: . This recipe came from 4x4 adventures magazine, who recommend to throw a yabby trap in with your camping gear. You never know when you will get a feed of yabbies. It would be interesting to see if the recipe would work on macrobrachium (cherubim up north, or freshwater prawns).